Tordilla Spinach Quiche

Ingredients:

• Low-salt Tordilla Chips: 1 pack
• Flour: 150 g
• Cold butter (cubed): 100 g
• Egg: 1 piece
• Onion (diced): 1 piece
• Vegetable oil (for frying): As needed
• Spinach (chopped): 500 g
• Garlic: 1 clove
• Salt and black peppercorns (ground): As needed

For the filling/mixture:

• Eggs: 3 pieces
• Heavy cream: 50 g

Instructions:

1. Blend half of the low-salt Tordilla chips package with the flour in a food processor. Add cold butter and 1 egg, pulsing until a smooth dough forms. Roll out the dough thinly with a rolling pin and line the bottom and sides of a tart pan.
2. Bake the crust on the middle rack of a preheated oven at 180°C (350°F) for 20 minutes.
3. Meanwhile, sauté diced onion in oil until soft and translucent. Add chopped spinach in 2–3 batches and sauté until liquid completely evaporates. Stir in minced garlic, salt, and black pepper, then remove from heat.
4. Once cooled, mix in 3 eggs and heavy cream. Pour the mixture into the baked crust. Top with the remaining Tordilla chips. Bake for another 30 minutes in the oven. Tordilla Spinach Quiche is ready to serve!