Description
Crispy tortilla cups filled with fluffy eggs, smoked salmon, spinach, and melted cheese make these Salmon and Spinach Tortilla Quiches a quick, elegant, and satisfying meal for any time of day.
Ingredients
Scale
- 4 large eggs
- 100 grams smoked salmon, chopped
- 1 packed cup fresh spinach, chopped
- 6 to 8 cherry tomatoes, halved
- 1/2 cup grated cheddar cheese
- 1/3 cup heavy cream
- 6 small tortillas
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon olive oil
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 6-cup muffin tin.
- In a bowl, whisk together the eggs, cream, salt, and pepper until fully combined. Stir in chopped spinach, salmon, and half of the cheese.
- Warm tortillas briefly to make them pliable, then press each into the muffin tin, folding the edges to fit. Brush the insides with olive oil.
- Divide the egg mixture evenly among the tortilla cups. Top with cherry tomato halves and sprinkle with the remaining cheese.
- Bake for 18 to 22 minutes or until the filling is set and lightly golden on top.
- Let cool in the pan for 5 minutes before removing with a spoon or offset spatula.
- Serve warm, optionally garnished with fresh herbs or a dollop of sour cream.
Notes
- Warm tortillas before shaping to avoid tearing.
- Use room temperature eggs for a fluffier texture.
- Do not overfill the cups to prevent spills while baking.
- Broil the quiches briefly for an extra golden top.
Nutrition
- Serving Size: 1 quiche
- Calories: 190
- Sugar: 1g
- Sodium: 410mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 125mg
Keywords: salmon quiche, tortilla quiche, spinach and salmon, brunch recipe, easy egg cups, muffin tin quiches