DOWNLOAD THIS RECIPE AS A PDFA different take on a traditional quiche recipe will provide a tasty little snack and a hit of vegetable in each little quiche boat. They can also be frozen and easily grabbed on the go if you have time constraints that day. Be sure to give this recipe a try and incorporate your favourite OR try different vegetables with this recipe. Enjoy!
- PREP TIME: 10 mins
- TOTAL TIME: 30 mins
- SERVINGS: 6 servings
Ingredients
- 6 mini tortilla multigrain boats
- 1/2 cup baby spinach
- 1/2 cup red capsicum
- 1/4 cup grated cheese
- 3 eggs
- 1/4 cup creamed corn
Method
- Pre-heat oven to 180°C
- Roughly chop baby spinach, dice capsicum. In a small bowl crack and whisk your eggs and put aside.
- Line baking tray with baking paper
- Arrange tortilla boats on lined baking tray
- Place a small amount of spinach in each tortilla boat
- Top with capsicum and cheese
- Combine creamed corn with your eggs in their bowl
- Add egg mixture to each tortilla boat (don’t overfill)
- Place in oven and cook for 25-30 mins until cooked (when golden and mixture springs back at touch)
- Enjoy your Quiche boats!
NOTE: Allergies are not considered as part of these recipes, please consider the ingredients with your personal allergy requirements in mind. If you’d like an individualised diet plan, you can request that here.
Comments are closed.