Using corn tortillas in place of the usual pastry makes for super quick and easy quiches. Here I've flavoured the quiches with fresh herbs, but you could also add some leftover roasted vegetables to make them more substantial.
Servings: 6
Ingredients
6corn tortillas
5largefree-range eggs
1/2cupmilk of your choiceI use rice milk to keep it dairy-free
2handfulssoft herbs such as parsley, coriander, chivesroughly chopped
Tomato salsa
4tomatoesfinely chopped
1/2redonionfinely chopped
2slicespickled jalapenooptional
small handful coriander leaves and tender stemsroughly chopped
1tablespoonextra virgin olive oil
Instructions
Preheat oven to 180C. Grease six large muffin tins and place a small round of baking paper into the base of each.Lay tortillas onto two oven trays and heat in the oven 45-60 seconds or until just softened. Working quickly, gently press a tortilla into each muffin tin. You will need to overlap it a little and try not to press down too hard on the base of you will tear it.
Whisk eggs and milk together, add herbs and season well with salt and pepper. Divide evenly between tortilla cases and bake 20-25 minutes or until crispy on the outside and cooked through in the middle. Remove from the oven and set aside for 5 minutes. Run a knife around the edge of each to loosen and then gently tip out each one. Serve warm topped with a little salsa.
To make the salsa, combine ingredients in a small bowl and mix well. Season with salt and pepper.