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Prep Time: 10 mins
Cook Time: 25 mins
Servings: 6

Sundried Tomato and Broccoli Quiches

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These Sundried Tomato and Broccoli Quiches are ideal for grab-and-go breakfasts. Prepared in muffin cups, they're individually portioned and perfectly sized for quick-and-easy access when you're short on time. Featuring a savoury filling in tasty Dempster’s® 100% Whole Wheat 10'' Tortillas, they're satisfying snacks that will keep you coming back for more. Serves six.


  • 3 Dempster’s® 100% Whole Wheat Large Tortillas
  • 1/2 cup (125 mL) 35% whipping cream
  • 2 eggs
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) freshly ground pepper
  • 1 cup (250 mL) finely chopped cooked broccoli
  • 3 tbsp (45 mL) finely chopped sun-dried tomatoes
  • 3/4 cup (175 mL) shredded Swiss cheese


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

Tip: Save tortilla scraps and fry them to use as a crispy garnish for soups or salads. Makes 12 quiches, 2 quiches per person