Tortilla Quiche Boats

Tortilla Quiche Boats on a Weber Kettle

These Tortilla Quiche Boats are a quick and easy family-friendly cook you can knock out on the Weber kettle in just 30 minutes. Loaded with eggs, ham, veggies, and cheese, they’re simple, customisable, and perfect for breakfast, lunch, or a light dinner.

Tortilla boats (or taco boats) make ideal little edible cups for quiche fillings. They crisp up nicely over indirect heat and hold their shape well.
For this cook, a Weber kettle paired with a Kettle Kone (vortex) gives you stable, even indirect heat around the perimeter of the grill. Heat Beads Original Briquettes are recommended because they burn long and consistent—perfect for a short, hot cook like this.

Choose fresh eggs, firm cherry tomatoes, diced ham from the deli, and small mushrooms for easy slicing. Mozzarella melts beautifully and gives your quiches that stretchy finish.

Equipment Needed:
•    A 57cm Weber kettle or any hooded BBQ that can sit steady at around 240°C (465°F).
•    Kettle Kone (Vortex)
•    Charcoal Briquettes
•    Chefs Knife

Preparation:
Start by cracking the eggs into a mixing jug or bowl—two per quiche boat you plan to make. Season with salt and pepper, then whisk until smooth.
Prep your fillings by dicing cherry tomatoes, ham, green capsicum (seeds removed), and slicing the mushrooms thinly. Grate the mozzarella and set everything aside.
Line up your tortilla boats and get them ready for filling.

The Cook:
Set up your Weber kettle for indirect heat using the Kettle Kone in the centre. Fill your chimney starter with Heat Beads briquettes, light them, and pour them into the cone once fully ashed over. Fit the grate and close the lid, preheating the kettle to around 240°C (464°F).

Place the filled tortilla boats around the outer edge of the grill. This area gives you gentle, even heat without risking burnt bases.

Cook for around 30 minutes or until the egg is set and the cheese is melted and golden. Rotate the lid one-third every 10 minutes for an even cook.

The Payoff:
Once cooked through, remove the quiche boats from the grill and add freshly chopped parsley or your favourite garnish. Let them cool slightly before serving—they’ll be hot and steamy inside.
These are great eaten fresh, but they also reheat well for meal prep.

Ingredients:
For 6 Tortilla Quiche Boats
•    12 large eggs (approx. 600g / 1.3 lb)
•    1 tsp salt (5g / 0.17 oz)
•    ½ tsp black pepper (2g / 0.07 oz)
•    150g cherry tomatoes, diced (5.3 oz)
•    150g diced ham (5.3 oz)
•    1 green capsicum, diced and seeds removed
•    150g small mushrooms, thinly sliced (5.3 oz)
•    150g grated mozzarella cheese (5.3 oz)
•    6 tortilla boats (taco boats)
•    Parsley or preferred garnish

Recipe Steps:
1    Prepare the egg mix:
Crack 12 eggs into a bowl, season with salt and pepper, and whisk until combined.
2    Prep the fillings:
Dice the tomatoes, ham, and capsicum. Slice the mushrooms thinly. Grate the mozzarella.
3    Set up your Weber kettle:
◦    Install the Kettle Kone in the centre.
◦    Light a chimney of Heat Beads briquettes.
◦    Once ready, pour the briquettes into the cone.
◦    Fit the grate and close the lid.
◦    Preheat to 240°C (464°F).
4    Build the quiche boats:
Line up the tortilla boats.
Spoon in the egg mixture, then add ham, tomato, capsicum, mushrooms, and top with mozzarella.
5    Cook:
Arrange the boats around the outer edge of the grill.
Cook for 30 minutes, turning the lid one-third every 10 minutes for even cooking.
6    Finish and serve:
Remove from the grill, garnish with parsley, and allow to cool slightly before serving.

Recipe Info
•    Prep Time: 15 minutes
•    Cook Time: 30 minutes
•    Serves: 4–6
•    Effort: Easy
•    Course: Breakfast / Lunch / Light Meal
•    Cuisine: Mexican / Australian
•    Hydration: 1 beer (optional… but recommended)

Tips & Variations:
• Swap the fillings:
Try cooked bacon, baby spinach, caramelised onion, chorizo, corn, or leftover roast veggies.
• Use different cheeses:
Cheddar, Colby, or a blend of mozzarella and parmesan all work well.
• Make them spicy:
Add jalapeños, chilli flakes, or a drizzle of hot sauce before serving.
• Breakfast version:
Add cooked breakfast sausage and hash browns.
• Meal prep friendly:
These keep well in the fridge for 3–4 days and reheat nicely in an air fryer.
• Avoid soggy bottoms:
Keep the boats on the outer ring of the grill so the bases crisp instead of burn.

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