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5 from 4 votes

Mini Mexican Tortilla Quiche

With great ingredients, this flavorful and easy Mini Mexican Tortilla Quiche recipe is sure to enhance your breakfast or brunch!
Prep Time10 minutes
Cook Time25 minutes
Passive Time0 minutes
Servings: 4
Author: Francine Lizotte
Course: Breakfast & Brunch
Cuisine: Fusion, Mexican
Keyword Elegant Cuisine, Holidays & Events, Low Sodium/No Sodium, Meatless, Quick & Easy, Thanksgiving Day, Vegetables

Ingredients

  • 4 tortillas (about 7-inch diameter)
  • 4 large free-range eggs, beaten
  • 2 tbsp. red onions, finely chopped
  • 2 tbsp. red peppers, finely chopped
  • 2 tbsp. poblano peppers, finely chopped
  • 2 tbsp. celery, finely chopped tips & tricks
  • 1 cup sharp Cheddar cheese, grated
  • 1/2 cup milk
  • 3 to 4 dashes hot sauce such as Cholula®
  • 1/4 tsp. chipotle chili powder
  • 1/4 tsp. ground cumin
  • 1/8 tsp. ground Himalayan sea salt
  • 1/8 tsp. freshly ground black pepper (I always use mixed peppercorns)
  • 1 tsp. fresh chopped cilantro, for garnish tips & tricks

Directions

  • Preheat oven to 375ºF and grease 4 cups of a jumbo muffin pan with cooking spray. Line each cup with a tortilla, pressing it down to the bottom; set aside.
  • In a bowl, add beaten eggs, onions, peppers, celery, cheese, milk, hot sauce, chipotle chili powder, cumin, salt and pepper; stir until well blended.
  • Fill the tortillas to 2/3rds full with the egg mixture.
  • Transfer to the preheated oven and bake for 22 to 25 minutes or until the eggs are cooked.
  • Remove from the heat, sprinkle on some cilantro and serve immediately.