Mini-Tortilla Quiches with Cilantro Cream

Nonstick cooking spray
5 10-inch plain, spinach, or tomato flour tortillas
1 cup chopped fresh cilantro
1/2 cup half-and-half or light cream
1/2 cup sliced green onions (4)
2 eggs
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3 tablespoons dairy sour cream


1. Preheat oven to 375 degrees F. Lightly coat thirty-two* 1-3/4-inch muffin cups with cooking spray; set aside. Using a 3-inch round cutter, cut 32 circles from the tortillas; gently press one round into each muffin cup, pleating the rounds as necessary to fit. Set cups aside.

2. For filling, in a blender, combine cilantro, half-and-half or light cream, green onion, eggs, salt, and cayenne pepper; cover and blend until smooth. Spoon a scant tablespoon filling into each tortilla-lined muffin cup.

3. Bake about 15 minutes or until completely set when poked near center with a wooden toothpick. Carefully remove quiches from cups.

4. Before serving, spoon 1/4 teaspoon sour cream atop each warm quiche and sprinkle with paprika. Makes 16 servings (2 quiches per serving).

5. *Test Kitchen Tip: If you have only one mini-muffin pan, prepare the tortilla rounds and filling as directed, and bake the tiny quiches in three batches, keeping the filling chilled between batches.

6. Make-Ahead Directions: Prepare and bake quiches as directed through Step 3. Remove from cups and cool completely on a wire rack. Place in an airtight container; cover. Chill for up to 1 day. To reheat, place quiches in a 15x10x1-inch baking pan. Bake in a 375 degree F oven for 10 to 12 minutes or until heated through.

7. Party for 8: Prepare as directed, except cut ingredients in half, making 16 quiches.