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Tomato Quiche Tortilla Bowls

Tomato Quiche Tortilla Bowls
  • Prep 20 min
  • Total 40 min
  • Servings 6
Quick to make for on-the-go breakfast, but pretty enough to serve for a weekend brunch.
June 16, 2016


  • 2 eggs
  • 1/2 cup (125 mL) heavy whipping cream
  • 1/4 teaspoon (1 mL) salt
  • 1/8 teaspoon (0.5 mL) pepper
  • 12 Old El Paso™ mini tortilla bowls
  • 3/4 cup (175 mL) chopped tomato
  • 1/2 cup (125 mL) shredded Cheddar cheese
  • 1/4 cup (50 mL) sour cream
  • 1/4 cup (50 mL) Old El Paso™ Thick N’ Chunky salsa, mild or medium
  • 1 avocado, pitted, peeled and diced


  • 1
    Heat oven to 350°F (180°C). Line 15 x 10 x 1-inch (38cm x 25cm x 2.5cm) baking pan with foil.
  • 2
    In medium bowl, beat eggs, whipping cream, salt and pepper with whisk. Place tortilla bowls on baking pan. Divide tomato and cheese among bowls. Pour 1 1/2 tablespoons (about 22 mL) egg mixture in each bowl. Bake 15 to 18 minutes or until knife inserted in centre comes out clean.
  • 3
    Top each quiche with sour cream, salsa and diced avocado.

  • To dice the avocado, cut in half and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado, cut side down, on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.
  • Add these toppings for even more flavour: sliced green onions, chopped fresh cilantro, crumbled cooked bacon.

No nutrition information available for this recipe
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