Recipe & Photography: Emma Galloway

These herbed quiches use pre-made corn tortillas in place of the usual pastry, making them not only super quick and easy, but crispy and transportable too. Use gluten-free corn tortillas if you need to. You can find sumac in the spice section of most supermarkets, simply leave out if you can’t find it.

Makes 6

6 corn tortillas
5 large free-range eggs
½ cup milk of your choice (I use rice milk to keep these dairy-free)
2 handfuls of soft herbs (such as parsley, coriander, chives), finely chopped
fine sea salt and freshly ground black pepper

Tomato Salsa
4 tomatoes, finely chopped
½ red onion, finely chopped
2 slices pickled jalapeno, finely chopped
small handful coriander leaves, roughly chopped
1 tbsp extra virgin olive oil

Preheat oven to 180°C. Grease six large muffin tins and place a small round of baking paper into the base of each.

Lay tortillas onto two oven trays and heat in the oven 45–60 seconds or until just softened. Working quickly, gently press a tortilla into each muffin tin. You will need to overlap it a little and try not to press down too hard on the base of you will tear it.

Whisk eggs and milk together. Add herbs and season well with salt and pepper. Divide evenly between tortilla cases and bake 20–25 minutes or until crispy on the outside and cooked through in the middle. Remove from the oven and set aside for 5 minutes. Run a knife around the edge of each to loosen and then gently tip out each one. Serve warm topped with a little salsa.

To make the salsa, combine ingredients in a small bowl and mix well. Season with salt and pepper.

Emma Galloway
Emma Galloway is a former chef, food photographer and creator of the multi-award winning food blog My Darling Lemon Thyme and A Year in My Real Food Kitchen. She lives in her home town of Raglan, with her husband and two children.

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