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.
