Tortilla Mini-Quiche

 Tortilla Mini-Quiche
Great for brunch or as an entree
6 Tío Pablo corn tortillas
8 eggs
Splash of milk
½ cup grated Edam cheese, plus extra for topping
½ chopped red onion
½ cup chopped coriander
½ cup corn kernels
Sprinkle of chilli flakes,
salt and roughly ground
black pepper


In a medium-sized bowl, whisk up all ingredients, minus the tortillas and extra cheese
Coat 6 Tío Pablo corn tortillas on both sides with a light vegetable oil and then cut each one in half
Gently place two halves of one tortilla into a muffin tray, slightly overlapping, and fill with the egg mixture, ensuring the tortillas do not slip away
Sprinkle extra cheese on top
Do the same with the other 5 tortillas and mixture and place in the oven at 200 degrees
Cook until puffy and golden brown
Remove and serve with chutney or fresh salsa

Products used in this recipe