Quick Mini Quiche Cups
How creative! Tortillas are pressed into muffin tins to create a crust for these little ham and cheese quiches that get a little kick from fresh-tasting salsa!
Ingredients
8 flour tortilla (6-inch), warmed6 egg0.333 cup milk0.75 cup drained canned whole kernel corn1 cup diced ham0.75 cup shredded Cheddar cheese (about 3 ounces)1 green onion, thinly sliced (about 2 tablespoons)1 cup Pace® Chunky Salsa
Instructions
Heat the oven to 400°F. While the oven is heating, spray 8 (2 1/2-inch) muffin-pan cups with cooking spray. Spray both sides of the tortillas with vegetable cooking spray. Roll the tortillas into cone shapes (you may need to secure with toothpicks to hold the shape) and press the bottoms of the tortilla cones into the muffin-pan cups. Bake for 10 minutes or until the tortilla cones just begin to turn golden.Beat the eggs, milk, corn, ham, cheese and green onion in a medium bowl with a fork or whisk. Season the egg mixture as desired.Layer about 1 teaspoon salsa and 1/2 cup egg mixture in each tortilla cone.Bake for 25 minutes or until the egg mixture is set (if the edges of the tortillas are getting too browned, cover with aluminum foil). Serve hot with the remaining salsa.
Quick Mini Quiche Cups
How creative! Tortillas are pressed into muffin tins to create a crust for these little ham and cheese quiches that get a little kick from fresh-tasting salsa!
Directions
Print
Heat the oven to 400°F. While the oven is heating, spray 8 (2 1/2-inch) muffin-pan cups with cooking spray. Spray both sides of the tortillas with vegetable cooking spray. Roll the tortillas into cone shapes (you may need to secure with toothpicks to hold the shape) and press the bottoms of the tortilla cones into the muffin-pan cups. Bake for 10 minutes or until the tortilla cones just begin to turn golden.Beat the eggs, milk, corn, ham, cheese and green onion in a medium bowl with a fork or whisk. Season the egg mixture as desired.Layer about 1 teaspoon salsa and 1/2 cup egg mixture in each tortilla cone.Bake for 25 minutes or until the egg mixture is set (if the edges of the tortillas are getting too browned, cover with aluminum foil). Serve hot with the remaining salsa.
Ingredients
8 flour tortilla (6-inch), warmed6 egg0.333 cup milk0.75 cup drained canned whole kernel corn1 cup diced ham0.75 cup shredded Cheddar cheese (about 3 ounces)1 green onion, thinly sliced (about 2 tablespoons)1 cup Pace® Chunky Salsa
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