- 1 packet Old El Paso Stand 'N Stuff Tortilla Boats (12 mini or 8 large)
- 200 g bacon diced
- 8 eggs room temperature
- 180 g (¾ cup) thickened cream
- 80 g (1 cup) cheddar or tasty cheese grated
Preheat oven to 180 degrees celsius (fan-forced).
Separate the tortilla boats and arrange them onto a baking tray.
Saute diced bacon until crispy, set aside.
Whisk the eggs and cream together in a bowl.
Divide the mixture between the tortilla boats.
Sprinkle over the diced crispy bacon and grated cheese.
Bake for 10-15 minutes or until golden and cooked through.
Recipe Notes and Tips
Cook the bacon - the bacon must be cooked first, as the quiches are only baked for a short period of time, which is not long enough to cook the bacon.
Substitute ham for bacon - you can use ham instead o bacon and this would save you some preparation time as well! I would recommend a thick sliced ham, rather than shaved, if possible.
Don't want to use cream? - if you don't have cream, or don't want to use it, you can replace it with full cream milk, or leave it out, however the texture of the filling will be slightly different.
Storing & freezing - leftover Cheesy Egg and Bacon Tortilla Quiches can be stored in the fridge for up to 3 days or frozen in an airtight container for up to 3 months. Defrost in the fridge and reheat before consuming.
Calories: 407kcal | Carbohydrates: 17g | Protein: 16g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 267mg | Sodium: 546mg | Potassium: 202mg | Fiber: 1g | Sugar: 2g | Vitamin A: 775IU | Vitamin C: 0.2mg | Calcium: 179mg | Iron: 2.2mg