If you fear making pie crust, but love quiche, you’re in luck. These delightful tomato bacon mini quiches are made with flour tortillas.
On a whim I lightly cooked raw tortillas from TortillaLand and placed each in a tart pan for quiche. I was quite surprised at how great it baked in the oven and. Easy, and tasty, I had quiche in twenty minutes. You can used other tortillas for this recipe, but I haven’t tested those.
The Creative Cooking Crew challenged us this month with the tomato. This tomato bacon quiche will serve as my second entry, as I already submitted a fresh tomato bisque soup. This is truly a creative recipe, because it’s taking a very common ingredient (the tortilla) and using it an unconventional way. It puffed up during baking, and it saves quite a few calories in the process, not using typical pie crust. Even using heavy cream, bacon and cheese, each individual quiche comes in at around 300 calories.
This is a keeper recipe for the holidays. If you use small tart pans, you can vary your ingredients to your guests taste or just get wildly creative with leftovers.
I used two types of tomatoes from my garden (red and yellow), but you can use anything. Feel free to add in your own take on herbs and spices.
Visit the Creative Cooking Crew Pinterest Page. Thank you Lazaro Cooks and Foodalogue for this month’s fun challenge. Click the link logo to see 200 plus recipes the Creative Cooking Crew has created.
- 4 four-inch tart pans
- 2 slices bacon, cooked, cut into pieces
- 4 flour tortillas
- baking spray or oil for tart pans
- 2 ounces cheddar cheese, grated
- 4 eggs
- ½ teaspoon chopped chives
- ⅓ cup heavy cream
- salt
- pepper
- ½ cup chopped tomatoes
- Spray pans or use oil for tart pan. If using raw tortilla as I have, cook first 15 seconds on each side, not browned. Place tortilla in tart pan, Cut off what is left over.
- Mix together eggs, cheese, cream, bacon, chives. Season with salt and pepper.
- Pour into quiche pans.
- Place chopped tomatoes in pan.
- Bake for 15-20 minutes at 375 or until quiche no longer jiggles.
La Diva Cucina says
September 3, 2014 at 10:09 amAngela, what a fabu idea to use tortillas for the crust! I wonder if corn would work too? Love both the quiche AND the bisque, for some reason I never think to make home made tomato soup but yours looks so comforting, I should just give it a try! Good job on the two-fer!
Evelyne@cheapethniceatz says
August 29, 2014 at 8:53 amOh really like the flavors in the quiche and brilliant idea for the crust, a must try for sure.
sippitysup says
August 28, 2014 at 7:11 pmHeck it even looks like pie crust. GREG
Joan Nova says
August 27, 2014 at 7:59 amLove! I can see little tortilla quiches in my future. 🙂
Angela Roberts says
August 27, 2014 at 12:49 pmJoan these do make quiche easy.
Simone says
August 27, 2014 at 1:33 amWhat a brilliant idea Angela! I love little quiches like this but yes making pastry is not always on top of my ‘ I want to do that now’ list. And this sounds and looks great. Now I just have to find raw tortilla…:)
Angela Roberts says
August 27, 2014 at 7:25 amSimone, I think you could try this with a store bought flour tortilla. I will try and let you know. I always buy Tortilla Land, raw, but they are U.S. product.
cheri says
August 26, 2014 at 3:49 pmHi Angela, so clever to use tortillas as a crust for quiche, very impressive!
Cheryl says
August 26, 2014 at 3:35 pmHow interesting! I’d never have thought to use tortillas as the crust! This looks like a great recipe to have on hand for those last-minute dinners during the week especially!