Corn Tortilla Mini Quiches

Corn Tortilla Mini Quiches
With blue cheese, broccoli and habanero
1 garlic clove, minced
2 Tbl sunflower oil, plus a bit more for oiling ramekins
1 red onion, sliced
1 large head of broccoli, cut into bite-sized pieces
40g blue cheese, crumbled
8 eggs
½ of one small, dried Tio Pablo Habanero chilli, finely minced
½ tsp fresh lemon peel, minced
A few sprigs of fresh thyme and oregano
Salt and coarse black pepper, to taste
4 Tio Pablo Corn Tortillas
In a bowl, add the eggs and blend through thoroughly. Add the cheese and herbs and stir through. Season with salt and pepper.
In a medium-sized frying pan, sauté the garlic, onion and habanero in sunflower oil. Cook until the onion starts to soften and then add the broccoli. Season with a dash of salt and pepper. Cook until the broccoli starts to turn a bright green colour and then put veggies into a separate bowl. Do not clean the frying pan and heat tortillas, one by one, until they are pliable and soft. Add a bit more oil if necessary.
Oil 4 ramekins and cut each tortilla in half. Place ½ of each tortilla, cut side down, along edge of ramekin, so that the edges are covered. Pour ¼ of veggies and then ¼ of egg mixture into each ramekin. Bake at 180°C until the egg on top has browned and is solid. Serve warm with salsa or crema of your choice. Makes 4 small quiches.

Products used in this recipe

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