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Spanish Mini Tortilla Quiches

four spanish mini tortilla quiches served on large grey plate.  one of them is on a smaller plate with a bit taken out of it

PC Mini Tortillas Original

Spanish Mini Tortilla Quiches

Mini tortillas make deliciously crispy crusts for these handheld quiches. We’ve swapped out the tra...

Mini tortillas make deliciously crispy crusts for these handheld quiches. We’ve swapped out the traditional broccoli-and-Cheddar filling for spicy-sweet piquillo peppers and nutty Manchego cheese to add a Spanish twist. Be careful when pouring the eggs into the tortilla cups, as spillover can make the cups difficult to remove from the pan once it bakes on. Serve with salad for an easy, elegant brunch, or enjoy as a quick grab-and-go breakfast.

  • Level: Easy
  • Preparation: 10 mins
  • Ready in: 1 hr
  • Serves: 6
  • Dish Type: Spanish
  • Season: Winter
  • Course: Appetizer
  • Main Ingredient: Tortillas
  • Amount Per Serving

  • Serving Size

  • Sodium

    230 mg

  • Sugars

    1 g

  • Protein

    7 g

  • Calories

    120 cal

  • Total Fat

    7 g

  • Dietary Fibre

Spanish Mini Tortilla Quiches

four spanish mini tortilla quiches served on large grey plate.  one of them is on a smaller plate with a bit taken out of it

PC Mini Tortillas Original

  • Amount Per Serving

  • Serving Size

  • Sodium

    230 mg

  • Sugars

    1 g

  • Protein

    7 g

  • Calories

    120 cal

  • Total Fat

    7 g

  • Dietary Fibre

How to make

Ingredients

  • 1 tsp (5 mL)PC®100% Pure First-Pressed Canola Oil
  • Pinch (0.5 mL)Each cumin and smoked paprika
  • 6PC Original Mini Tortillas
  • 2 slicesPC® Free From® Smoked Black Forest Ham
  • 2 tbsp (25 mL)Chopped Drained PC® Black Label Piquillo Peppers Roasted Red Peppers
  • 2 tbsp (25 mL)Thinly sliced pitted PC® Whole Kalamata Olives
  • 1/3 cup (75 mL)Grated PC® Black Label Manchego Sheep’s Milk Hard Ripened Cheese Aged 6 Months
  • 3Large eggs

How to make

  • Step 1Preheat oven to 350°F (180°C). Mist 6 wells of 12-cup muffin tin with cooking spray. Set aside.
  • Step 2Stir together oil, cumin and paprika in small bowl; brush over 1 side of each tortilla. Press tortillas, oil side down, into wells of prepared muffin tin, pressing firmly on folds to shape into cups. Bake until light golden, about 10 minutes. Remove from oven.
  • Step 3Divide ham, piquillo peppers, olives and cheese among tortilla cups. Whisk eggs in liquid measuring cup or small bowl until well combined; divide among tortilla cups, filling to within 1/2 inch (1 cm) of rim and being careful not to spill onto muffin tin.
  • Step 4Bake until filling is puffed and set in centre, about 15 minutes. Let cool slightly. Remove from pan. Serve warm or let cool completely on rack.

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