Sun-dried Tomato and Broccoli Individual Quiches in Tortilla Cups

These individual quiches are the perfect size for a grab-and-go breakfast.

Preparation time 10 min
Total Time 25 min
Servings 6 Servings
POM® 100% Whole Wheat Large Tortillas


POM® 100% Whole Wheat Large Tortillas


  • 3 POM® 100% Whole Wheat Tortillas, 10 in1/2 cup (125 mL) 35% whipping cream2 eggs1/2 tsp (2 mL) salt 1/4 tsp (1 mL) freshly ground pepper 1 cup (250 mL) finely chopped cooked broccoli3 tbsp (45 mL) finely chopped sun-dried tomatoes3/4 cup (175 mL) shredded Swiss cheese


  1. Preheat oven to 400°F (200°C).
  2. Cut each tortilla into four 4-inch (10cm)rounds; fit rounds into 12 muffin cups.
  3. Bake for 3 to 5 minutes or until lightly crispedbut not browned. Let cool completely in muffin cups.
  4. Whisk together cream, eggs, salt and pepper; stir in broccoli and sun-dried tomatoes.
  5. Sprinkle cheese evenly into bottoms of each muffin cup.
  6. Spoon or pour Quiche Filling evenly into tortilla cups.
  7. Bake for 13 to 15 minutesor until filling is set.

Tips: Save tortilla scraps and fry them to use as a crispy garnish for soups or salads.