Mini Tortilla Quiches offer a delicious twist on traditional quiches, making them a great choice for your next event. Ideal as a brunch dish, appetiser, or light snack, these quiches boast a crispy tortilla base topped with gooey mozzarella, juicy cherry tomatoes, and vibrant broccolini. Their convenient, bite-sized format helps you impress guests with both flavour and presentation.
Preparing these mini quiches is straightforward and fast. Start by cutting tortillas into circles
and pressing them into a greased muffin tin to create individual cups.
Fill each cup with shredded mozzarella, halved cherry tomatoes, and trimmed broccolini.
Next, pour a rich egg mixture seasoned with chives, salt, and pepper over the filling.
Bake the quiches until the egg sets and the tops turn golden brown. They come together quickly, making them a perfect option for busy days.
These mini quiches adapt easily to various dietary needs. For a gluten-free version, use gluten-free tortillas. Opt for low-fat cheese to cut calories, or replace the cheese and milk with plant-based alternatives like almond milk and dairy-free cheese to make the quiches dairy-free. Experiment with other vegetables, such as bell peppers, spinach, or mushrooms, to suit your taste preferences or use what you have on hand.
Pair these mini quiches with a fresh salad or include them in a larger brunch spread. They go well with various dipping sauces or can be enjoyed on their own.
For more tips and a visual guide, check out our quick video on Instagram. Don't forget to explore our Tortilla Cups with Salmon Tartare and Avocado Mousse and Roasted Tomato and Goat Cheese recipes on the website—they’re fantastic additions to any brunch.
Enjoy these Mini Tortilla Quiches, tasty bite-sized treats sure to delight and impress your guests!
These Mini Tortilla Quiches feature a crispy tortilla base filled with mozzarella, cherry tomatoes, and broccolini. Perfect for breakfast or a light snack, they’re easy to make and packed with flavour. Enjoy fresh from the oven or on the go!
Using a 10cm cookie cutter, cut out 12 circles from the tortillas.
Bake for 20-25 minutes or until the filling is set. Enjoy!
Servings: 12 ServingCalories:72.77kcalTotal Fat:3.98gSaturated Fat: 1.74gTrans Fat: 0gCholesterol:34.27mgSodium:142.19mgPotassium:116.72mgTotal Carbohydrate:5.68gDietary Fiber: 0.99gSugars: 1.22gProtein:3.96gVitamin A: 43.07IUVitamin C: 10.34mgCalcium: 71.62mgIron: 0.4mgVitamin D: 0.31IUVitamin E: 0.39IUVitamin K: 13mcgThiamin: 0.03mgRiboflavin: 0.09mgNiacin: 0.3mgVitamin B6: 0.06mgFolate: 13.74mcgVitamin B12: 0.3mcgPhosphorus: 87.91mgMagnesium: 13.66mgZinc: 0.54mg
• Use leftover tortilla scraps to make homemade tortilla chips. Simply cut the scraps into triangles, lightly brush them with olive oil, sprinkle with salt, and bake in the oven at 190°C (375°F) for about 10-15 minutes until crispy. These make a great snack or can be used for dipping!
• If using broccoli instead of broccolini, blanch it first to ensure it cooks properly.
•Feel free to customize the filling with your favorite vegetables or proteins.
•For an extra kick, add a pinch of chili flakes to the egg mixture.
•Store leftovers in an airtight container in the refrigerator and reheat before serving.
