Imported from Instagram
Vegetable Quiche with a Mini Tortilla Crust
A simple baked vegetable quiche made with eggs, whole milk, mozzarella, chili flakes, and vegetables of choice, set over a mini tortilla crust. It is baked until cooked through and golden.
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Ingredients
- 4 eggs
- 0.333 cup whole milk
- salt and pepper (To taste)
- butter (For greasing the ramekins or baking dish)
- 0.5 cup mozzarella cheese
- vegetables of choice (The author used tomatoes, onions, spinach, and green onion)
- 0.5 tbsp red chili flakes
- mini tortilla wrap (Quantity not specified; used to line the base of the baking dish)
Steps
- 1
Crack the eggs into a mixing bowl.
- 2
Add the whole milk, salt, pepper, and red chili flakes to the eggs.
- 3
Whisk the egg mixture until combined.
- 4
Preheat the oven to 365°F (185°C).
- 5
Grease the ramekins or baking dish with butter.
- 6
Lay a mini tortilla wrap in the base of the prepared baking dish.
- 7
Pour the egg mixture over the tortilla.
- 8
Add the vegetables of choice; the author used tomatoes, onions, spinach, and green onion.
- 9
Top with the mozzarella cheese.
- 10
Bake for 45–50 minutes, or until cooked through and golden.
Notes
The source does not specify the quantity of vegetables, butter, or mini tortilla wraps, nor the exact baking-dish size. It refers to both ramekins and a baking dish; use the baking vessel shown or available, ensuring the egg mixture can cook through.
Nutrition per serving
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