Herb quiches with tomato salsa

Name: Herb quiches with tomato salsa
Ingredients: 6 corn tortillas; 5 large free-range eggs; 1/2 cup milk of your choice (I use rice milk to keep it dairy-free); 2 handfuls soft herbs such as parsley, coriander, chives (roughly chopped); 4 tomatoes (finely chopped); 1/2 red onion (finely chopped); 2 slices pickled jalapeno (optional); small handful coriander leaves and tender stems (roughly chopped); 1 tablespoon extra virgin olive oil

www.mydarlinglemonthyme.com

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Servings: 6

Cost: $6.68 /serving

Author : mydarlinglemonthyme@gmail.com

Ingredients

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6 corn tortillas5 large free-range eggs1/2 cup milk of your choice (I use rice milk to keep it dairy-free)2 handfuls soft herbs such as parsley, coriander, chives (roughly chopped)4 tomatoes (finely chopped)1/2 red onion (finely chopped)2 slices pickled jalapeno (optional)small handful coriander leaves and tender stems (roughly chopped)1 tablespoon extra virgin olive oil

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Instructions

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Step 1

Preheat oven to 180C. 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.

Step 2

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.

Step 3

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