Sundried tomato wholemeal tortilla bites
By OcadoLifeThese clever mini quiche cups can be up-sized – just use two whole tortillas in a tart tin and bake a little before adding the filling.Time and servings
Total time
Prep time
Cooking time
Ingredients
8 total- 1 drizzle of olive oil, to grease
- 2 wholewheat tortilla wraps
- 40 ml of milk, dairy or oat
- 50 g of sundried tomatoes from a jar, finely chopped
- 4 tbsp of parmesan, grated
- 30 g of chorizo crumb, or more to taste
- 4 large eggs
- 1 tsp of fresh or dried thyme
Method
5 stepsStep 1
Preheat oven to 180°C/160°C fan/gas 4. Grease 8 holes of a non-stick shallow 12-hole muffin tin with a little olive oil.
Step 2
Cut each tortilla into quarters, then gently push one into each hole of the muffin tin to form a cup shape.
Step 3
Beat the eggs with the milk, add the tomatoes, thyme and parmesan and season, then pour evenly into each hole.
Step 4
Finally, scatter evenly with chorizo, cover with foil and bake for 10 mins. Remove the foil and cook for a further 5 mins or until the edges are crisp and the egg is set.
Step 5
Allow to cool slightly, then carefully ease the tortilla cups out of the tin.