Mini Quiche Boats

Portions:6
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Ingredients

  • 12 mini boat-shaped soft flour tortillas from two 6.7-oz packages
  • ½ cup chopped green bell pepper
  • ½ cup chopped tomato
  • ¼ cup chopped onion
  • 2 eggs
  • ½ cup whipping cream
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ¼ cup shredded Cheddar cheese 1 oz

Instructions

  • Heat oven to 350°F.
  • Line cookie sheet with foil.
  • Place tortillas on cookie sheet.
  • In 8-inch nonstick skillet, cook bell pepper, tomato and onion 3 to 5 minutes, stirring occasionally, to soften.
  • In medium bowl, beat eggs, cream, salt and pepper with whisk.
  • Spoon 2 teaspoons vegetable mixture into each tortilla; top each with 1 teaspoon cheese and 1½ tablespoons egg mixture.
  • Bake 15 to 18 minutes or until knife inserted in center comes out clean.

Notes / Tips / Wine Advice:

Make-Ahead Magic

To make breakfast easier, freeze the mini quiches! Bake as directed, then cool 15 minutes. Place in single layer in freezer container; cover and freeze up to 2 months. To reheat, place on cookie sheet. Bake at 375°F for 16 to 20 minutes or until hot.

Kitchen Secrets

Vary the cheese to use your favorite or what you have on hand. A three-cheese blend or pepper Jack are great choices.
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Course Bread / Quiche
Holliday Christmas