• 4 (6 inch) corn tortillas (see note under method)
• 1/2 cup (2 1/4 ounces/60 g) grated Cheddar or other sharp cheese
• 1/4 cup (5 1/2 ounces/155 g) finely diced red pepper (capsicum)
• 1/4 cup (1 3/4 ounces/50 g) canned corn kernels
• 2 scallions (spring onions), chopped
• 2 eggs
• 2 egg yolks
• 1/2 cup (41/2 ounces/125 g) sour cream
• 1/4 cup (2 fl ounces/60 mL) milk
• 1 tablespoon chopped cilantro (coriander) leaves
• 1/2 teaspoon finely chopped mild chili, optional
• Salt and pepper to taste

Note:  Check the label on these ingredients to be sure they have no gluten.  Preheat oven to 350°F (180°C). Grease four individual pie pans. Warm tortillas briefly in the microwave until pliable.  Gently press each one into a pie pan, trim away the overhang, and place the pans onto a baking sheet.  Sprinkle the cheese, peppers, corn, and scallions over the base of each tortilla. In a bowl whisk together the eggs, egg yolks, sour cream, milk, cilantro, and chili, if using.  Season with salt and pepper. Gently pour the egg mixture into the tortilla shells, filling them as much as you can.  Don't worry if there are a few small leaks in the tortillas as they'll still cook just fine. Place the baking sheet into the oven and bake for 25 - 30 minutes until puffed and brown.  Allow the tortiche to set in their pans for a few minutes then turn out onto a wire rack to cool. Serve warm or at room temperature. Makes 4 Reprinted with permission from ©Robyn Russell, Gluten Free and Easy, Published by Sellers Publishing click for book review

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