- 6 mini tortilla multigrain boats
- ½ cup baby spinach, roughly chopped
- ½ cup red capsicum, diced
- ¼ cup cheese, grated
- 3 eggs, lightly whisked
- ¼ cup creamed corn
Quiche boats
Serves: 6
Prep: 10
Cook: 30
Ingredients
Method
- Pre-heat oven to 180°C. Line baking tray with baking paper. Arrange tortilla boats on lined baking tray.
- Place spinach in tortilla boat. Top with capsicum and cheese
- Combine egg and creamed corn in a bowl. Add egg mixture to tortilla boat (don’t overfill).
- Cook for 25-30 mins until cooked (when golden and mixture springs back at touch).
Tips
- You can substitute boats with multigrain bread or mountain bread and place in large muffin trays to hold shape.
- You can use other vegetables – our favourites are grated zucchini, grated pumpkin and grated sweet potato.
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