Elena's 'cheeky tortilla' quiche
You know how some people have the ability to magic up tasty meals from random leftovers using just sheer kitchen creativity? In our Food Love Story, that's the super power that 'Elena' has. This quiche, which cleverly uses tortilla instead of pastry, is the proof.
- Preheat the oven to gas 4, 180°C, fan 160°C. In a pan of boiling water, blanch the broccoli florets for 2 minutes, then drain. Set to one side to cool slightly.
- Grease a 20cm springform tin (about 7cm deep) with 1 tsp olive oil. Brush the remaining oil over all 4 tortillas, then cut 2 of the tortillas in half.
- Put a whole tortilla in the base of the tin, then use the halves to overlap the edges up to the rim. Finish with the remaining tortilla in the base.
- Whisk the eggs and milk in a jug; season to taste.
- Scatter the cheese, broccoli and ham over the tortilla base. Pour over the egg mixture and sprinkle the chives on top. Bake for 50-55 minutes, until cooked through and golden.
- Leave to cool in the tin for 10 minutes before removing and cutting into wedges to serve.
You can trim the top of the tortilla quiche before serving to neaten it up – just use scissors.
Cut leftover wraps into triangles and lightly bake until crisp – perfect for topping soups as an alternative to croutons or using as a scoop for dips.
View full recipe details