Tortilla quiches & summer salad
Method
Preheat oven to 180C.
To make the tortilla quiches, spray with oil and then slice all tortillas in half, making 24 half-circles. In a 12-hole muffin tray, layer two tortilla pieces in each hole, overlapping to make a crust.
In a mixing bowl, whisk together the eggs, cream and cheese. Season well. Divide the egg mixture evenly into each tortilla crust and then evenly divide the fillings into each quiche, making sure they are covered by the egg mixture.
Bake in the oven for about 20 mins, until the filling is just set.
To prepare the side salad, mix all ingredients, except the balsamic, honey and olive oil, in a serving bowl.
Combine the dressing ingredients in a sealable jar, seal and shake well to combine, then pour over the salad.
Remove the quiches from the oven and serve immediately with the side salad.
Handy Tips
These quiches travel well, making them great for picnics and beach trips, and can be stored in the fridge until ready to consume.
This a very flexible dish, as the fillings can be changed to suit your tastes. Try mixing up different vegies, meats and cheeses to find your favourite combos.
