Ingredients (for 6 pieces)

• 3 large tortillas
• 60 grams corn
• 1 tomato
• 2 spring onions
• 0.5 jalapeño pepper
• 3 eggs
• 60 ml cooking cream
• 0.25 tsp Natural Spices chipotle pepper
• 0.5 tsp Natural Spices cumin
• 0.5 tsp Natural Spices smoked paprika powder
• 1 tsp Natural Spices oregano
• Salt and pepper
• 25 grams shredded mozzarella
• 25 grams shredded cheddar

Preparation

1. Preheat the oven to 180 degrees.
2. Use a bowl with a diameter of 12 centimetres to cut 2 circles out of each tortilla.
3. Drain the corn in a sieve, rinse with cold water and let drain.
4. Cut the tomato into quarters, remove the seeds and dice the flesh. Finely slice the spring onions and dice the jalapeño pepper. Mix tomato, spring onions, corn and jalapeño pepper together in a bowl.
5. Beat the eggs in a bowl with the cooking cream, spices and some salt and pepper.
6. Prepare a cupcake/muffin tin with 6 cups. Place the tortilla circles in the microwave in pairs for about 10 seconds so they soften a bit and gently line one cavity of the tin with a tortilla circle. Repeat until all cups are lined.
7. Divide 2 tablespoons of the corn mixture into each tortilla cup. Then pour the egg mixture over the cavities and finish with the shredded cheese. Sprinkle a little extra dried oregano on top.
8. Place the tray in the oven and bake the mini quiches for 15 minutes until cooked through and golden brown.
9. Finish the mini quiches with, for example, some fresh coriander or extra chili flakes for a bit of heat. They are delicious warm or cold!

Tip:
Serve with a little salsa and/or a side salad of cherry tomatoes, corn, red onion, coriander and some lime juice.

From the pieces of tortilla left after cutting you can make chips in the oven and eat them with a nice dip, for example.