It's the easiest way for kids to eat more veggies. These little taco boat quiches are too easy and make cooking with your air-fryer more fun and healthy.
Ingredients
8 eggs
2 tablespoons milk
2 teaspoons garlic powder
1 bunch broccolini, trimmed and cut into 4cm lengths
2 tablespoons olive oil
200g button mushrooms, sliced
2 cups (240g) grated cheese
8 Stand ‘n Stuff soft tortilla boats
Method
Whisk eggs, milk and garlic powder together in a large bowl
Steam, microwave or boil broccolini until just tender. Cool under cold water to prevent overcooking. Drain and set aside
Heat oil in a frying pan over medium-high heat. Cook mushrooms until golden and softened, about 5 minutes
Sprinkle half the cheese into the base of 8 tortilla boats. Divide mushrooms and broccolini into boats, pour ½ cup of egg mixture into each. Sprinkle with remaining cheese. Place 4 boats into an air fryer basket and cook at 160°C for 20 minutes. Repeat with remaining boats
Tips & Hints
Oven method: bake in oven 180°C (fan-forced) for 25-30 minutes
Store cooked taco boats in the refrigerator for 2 days, or wrap and freeze separately for 1 month. Defrost in the refrigerator overnight. Reheat in the microwave, or in the air fryer on low for 10 minutes
Place unused tortilla boats in a sealed container and refrigerate or freeze
Other flavour combinations include chicken and corn, pesto and salami or feta and spinach
