Spinach and Bell Pepper Quiche

Ingredients

• 2pcs Cornitos Tortilla Wrap  
• 75gm Bell peppers  
• 50gm Mozzarella Cheese   
• 150gm Spinach  
• 2tsp Italian Seasoning 
• 3-4 cloves Garlic 
• 1tsp Olive oil
• Salt to taste

For Béchamel Sauce

• 2tsp Butter   
• 2tspn All-Purpose Flour                                                      
• 100ml Milk

Method

• Blanch the spinach in lukewarm water for 2-3min; strain it to remove excess water.
• In a sauté pan add 1tbsp olive oil, add chopped garlic then add chopped spinach after 2min add chopped bell peppers, and sprinkle salt and Italian seasoning as per taste. Give it a nice stir. Transfer the mixture to a bowl.
• In a pan add butter let it melt add all-purpose flour to make a fine roux, add milk to it in 3step to avoid coagulation. Mix it well sprinkle salt and Italian seasoning as per taste. Transfer the béchamel sauce to a bowl.
• Grease the mold with olive oil/butter; trim the Cornitos tortilla wrap using a knife by placing mold over it.
• Add 1tbsp mixture of spinach and bell peppers in each wrap mold, spread 1sp of béchamel sauce over the mixture add some grated mozzarella cheese to it.
• Place the mold in a baking tray and bake it at 200*c for 7-8 min.
• Remove the quiche from mold after getting golden brown texture, Serve hot.