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Corn Tortilla Mini Quiches


1 garlic clove, minced

2 Tbl sunflower oil, plus a bit more for oiling ramekins

1 red onion, sliced

1 large head of broccoli, cut into bite-sized pieces

40g blue cheese, crumbled

8 eggs

½ of one small, dried Tio Pablo Habanero chilli, finely minced

½ tsp fresh lemon peel, minced

A few sprigs of fresh thyme and oregano

Salt and coarse black pepper, to taste

4 Tio Pablo Corn Tortillas


  • In a bowl, add the eggs and blend through thoroughly. Add the cheese and herbs and stir through. Season with salt and pepper.

  • ​In a medium-sized frying pan, sauté the garlic, onion, and habanero in sunflower oil. Cook until the onion starts to soften and then add the broccoli. Season with a dash of salt and pepper. Cook until the broccoli starts to turn a bright green colour and then put veggies into a separate bowl. Do not clean the frying pan and heat tortillas, one by one, until they are pliable and soft. Add a bit more oil if necessary.

  • ​Oil 4 ramekins and cut each tortilla in half. Place ½ of each tortilla, cut side down, along the edge of the ramekin, so that the edges are covered. Pour ¼ of veggies and then ¼ of egg mixture into each ramekin. Bake at 180°C until the egg on top has browned and is solid. Serve warm with salsa or crema of your choice. Makes 4 small quiches.

Products used in this recipe


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