- Serves 4 - Ready in 1 hour 30 minutes -
Gather together... 4 tortilla wraps.
1 tsp olive oil (to brush tin with).
1 tbsp olive oil (to brush tortilla with).
150g (2 big handfuls) of defrosted peas.
4 medium, free range eggs.
200ml milk.
Pinch ground pepper.
150g ‘hot’ smoked salmon chunks (i.e. ready-to-eat salmon fillet) or just use normal smoked salmon slices, cut up into bite-size pieces.
75g (big handful) of finely grated cheese.
To serve...
Green salad leaves.
Get cooking...
1. Preheat the oven to 180 C (fan 160 C) or Gas 4.
2. Grease an 8 inch or 9 inch spring-form loose-bottomed cake tin with 1 tsp of oil, be sure to grease the base and the sides of the tin.
3. Brush the four tortillas with oil on both sides (use approx. 1 tbsp of oil in total).Cut two of the tortillas in ½ and leave the other two whole.
4. Boil a kettle half full of water.
5. Line the tin with one whole tortilla and use the four halves of tortilla to go (at least halfway) up the sides of the tin. Make sure they overlap the base tortilla so there are no gaps for the mixture to escape through (or it is harder to get the cooked ‘quiche’ out of the tin). Then put the final whole tortilla in the base also, as another layer.
6. Use the boiling water to slightly defrost (but not cook) the 2 big handfuls of frozen peas - pour the boiling water over the peas then stir, drain and repeat.
7. Whisk the 4 medium eggs and the 200ml of milk in a jug. Add to the jug the defrosted (drained) peas, plus the pinch of ground pepper, the 150g of salmon pieces and the big handful of grated cheese. Stir.
8. Pour the mixture carefully into the tin, which you have already lined with tortillas. Put the tin in the oven with a baking tray on the next shelf down, under the tin – to catch the leaks / drips!
9. Cook the tortilla 'quiche' for 45 – 55 minutes, until set.
10. Cool in the tin for 10 minutes on a wire rack before releasing the spring-form tin and slicing to serve.
Adapted from Tesco's Cheeky Tortilla Quiche recipe.