Spanish Mini Tortilla Quiches

Appetizer

Ready in 60 minutes. Serves 6.

Copy link

Ingredients

Ingredients
1 tsp (5 mL)	PC^®100% Pure First-Pressed Canola Oil
Pinch (0.5 mL)	Each cumin and smoked paprika
6	PC Original Mini Tortillas
2 slices	PC^® 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
3	Large eggs

Step 1
Preheat oven to 350°F (180°C). Mist 6 wells of 12-cup muffin tin with cooking spray. Set aside.
Step 2
Stir 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 3
Divide 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 4
Bake 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.

Our dietitians are available in-store or virtually to help you meet your nutrition needs.