Spinach and Bell Pepper Quiche


  • 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



  • 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.