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Mini tuna quiches recipe

Mini tuna quiches recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Quiche
  • Mini quiche

These mini quiches are quick to make because they are made with ready rolled shortcrust pastry. Great for a brunch or a party buffet.

2 people made this

IngredientsServes: 12

  • 1 tablespoon olive oil
  • 1 knob butter
  • 1/2 red onion, minced
  • 4 spring onions, minced
  • 2 garlic cloves, minced
  • 200ml white wine
  • 1 (375g) package ready rolled shortcrust pastry
  • 2 (160g) tins tuna in water, drained
  • 2 eggs
  • 100ml cream
  • 2 tablespoons minced parsley

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4. Grease a muffin tin or line with paper cases.
  2. Heat oil and butter in a frying pan over medium heat and fry onion till translucent. Add spring onions and garlic and fry till garlic is translucent. Deglazee with wine and simmer till wine has nearly evaporated. Remove from heat and let cool.
  3. In the meantime roll out pastry on a lightly floured work surface. Roll it out just enough so that you can cut out 12 rounds that fit the muffin moulds.
  4. Place pastry in the moulds and entry press so fit. Set to one side.
  5. In a bowl mix tuna, onion mixture, eggs, cream and parsley. Season with nutmeg, salt and pepper. Stir well to combine. Divide mixture among the moulds.
  6. Bake in the preheated oven till the egg is set and the pastry firm and golden, about 30 minutes.

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Mini cheese & tuna quiches

1. Preheat the oven to 180C°. Remove the crusts from the bread and roll out thinly with a rolling pin.

2. Brush over melted butter on to each side and push into a non-stick muffin pan. Push the bread into the holes to line each hole and make a crust and make sure they are secure and there are no cracks for leaks to occur.

3. Prebake for 15 minutes until just toasted for the little quiche casings.

4. Meanwhile, make the filling by combining the milk and eggs and beat to incorporate.

5. Fill the little quiche crusts with tuna evenly between each one, and tomatoes.

6. Pour in the custard filling and top with grated cheese. Bake again for 15 – 20 minutes until the eggs are puffy and set. Leave to cool slightly before eating with basil pesto.

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.


Crustless Tuna Quiche

Here is a protein rich and a low-carb dish that is suitable also for gluten-free diets. These are great to have at breakfast, brunch or even a light lunch or a side dish. They are filled with tuna, eggs, cheese, onion and milk. By not eating the pie crust you are saving yourself so many calories without compromising on taste. Feel free to change cooked shrimp/ chicken/ crab for tuna. I love to eat these straight out of the oven with a side salad. However, they can be frozen and reheated. Pleasespray the muffin tins with cooking spray, to make sure they do not stick to the pan. Happy eating!

In a bowl, whisk together the eggs, milk, cream, cheese, tuna, salt and black pepper.

Add the cooked onion and stir to homogenize the mixture.

Spoon the tuna batter evenly into the prepared muffin pan, filling each almost to the top


Recipe Summary

  • cooking spray
  • 1 pound lean ground beef
  • ⅓ cup chopped onion
  • 1 (8 ounce) can tomato sauce
  • ⅓ cup sliced black olives
  • ¼ cup water
  • 2 tablespoons hot sauce
  • 1 large egg, beaten
  • 1 (1.25 ounce) package taco seasoning mix
  • 4 (10 inch) flour tortillas
  • ⅓ cup sour cream
  • ½ cup shredded Cheddar cheese

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.

Cook beef and onion in a large, nonstick skillet over medium-high heat until beef is browned and crumbly, 5 to 7 minutes. Remove from the heat. Drain and discard grease.

Stir in tomato sauce, olives, water, hot sauce, egg, and taco seasoning mix well.

Cut each flour tortilla into 3 rounds using a 4-inch round cookie cutter. Fit a round into each of the prepared muffin cups and fill each with 1/4 cup meat mixture. Top with sour cream and Cheddar cheese.


Tuna and Olive Mini Quiche

Serve these hearty mini quiches made with tuna, olives and capsicums to your guests to whet their appetite.

Ingredients

Basic Mini Quiche Batter

Tuna and Olive Mini Quiche

Steps

Basic Mini Quiche Batter
Prep 10 mins + 10mins to chill | Cook 10 mins | Makes 12

1. Preheat oven to 180 C. Grease a 12-hole (1/3-cup) muffin tray. Using an 11.5-cm round cookie cutter, cut 12 discs from pastry. Line prepared holes with pastry. Chill for 10 mins.

2. Line pastry with baking paper. Cover the base with dried beans, rice or pie weights. Bake for 5 minutes. Remove weights and paper. Bake for a further 5 mins
or until just coloured.

3. Reduce oven temperature to 160 C. Whisk eggs with cream in a jug. Continue as per recipe of choice that follows.

Prepare Basic Mini Quiche Batter as recipe directs. Combine tuna, olives and capsicum in a bowl. Add to cream mixture in Basic Mini Quiche Batter recipe. Pour into prepared pastry cases.

Bake for 25 mins or until just set at centre. Served topped with aioli and chives.


Tuna Melt Mini Quiches

Place the flour, butter and salt in a bowl and rub the mix together until it resembles coarse sand. You can do this in the food processor too.

Add water (1 tbsp at a time), and mix well until it starts to form a ball – It only took about 5 tbsp of water for me.

Place the dough ball on a floured surface, and bring it together to form a dough and then flatten it out to a disc. Wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes – up to overnight. Remove the dough from the fridge and let it soften (if you keep it in the fridge overnight).

On a well floured surface, roll out till you have a rectangle that’s about 18 inches in length and about a foot wide. Cut this into 24 parts (4 strips lengthwise and 6 strips across).

Spray a mini muffin tray with non stick spray. Place each square in the mini muffin cavity and press it down using your fingers or a tart tamper. The four corners will be sticking out, and that’s OK. You can trim it if you like though.

Dock the dough using a fork. Bake in the pre-heated oven for 10 minutes.

Remove from the oven and let it cool down while you get the filling ready.

Drain the liquid as much as possible from your can of tuna. Place the tuna in a bowl, along with the chopped onion, serrano pepper, tomatoes, lemon juice and black pepper.

Next, mix all the ingredients of the egg custard in a bowl and set aside.

Spoon a little bit of the tuna filling into each mini tart (a small amount, leaving room for the custard).

Then add a little custard into the mini tarts using a measuring spoon to fill to the top.

Top with the remaining tuna filling, and sprinkle chopped dill and shredded cheese on top.

Return to the oven to bake for a further 15-20 minute, until the cheese starts to bubble and brown at the edges.

Remove from the oven and let it cool until it’s cool to the touch. Serve warm or at room temperature.

Before serving, add a dollop of sour cream and another sprinkle of chopped dill (optional).


Holiday Tuna Mini Quiches

These can be made a day ahead or made ahead and frozen.

Ingredients:

  • 1 (4.5 oz.) Can - StarKist Selects® Solid Light Tuna in Water, drained and broken into pieces
  • 2 prepared pie crusts or 36 mini tart shells
  • 3 eggs
  • 1 &frasl3 cup heavy cream
  • 1 &frasl3 cup whole milk
  • 2 tsp. olive oil
  • 2 Tbsp. diced onion
  • 1 &frasl2 cup packed fresh baby spinach
  • 1 &frasl2 cup packed fresh baby arugula
  • 2 Tbsp. chopped roasted red peppers
  • 1 &frasl2 cup finely shredded Swiss cheese
  • Salt and pepper to taste

Directions:

  • Preheat oven to 425°F. If using pie crusts, cut 36, 3-inch rounds and mold dough into tart pans.
  • Whisk eggs until well blended. Gradually add milk and cream and continue to whisk together. Add salt and pepper to taste.
  • In a medium skillet, sauté onion over medium heat until translucent. Add spinach and arugula and cook until wilted.
  • Place 1 &frasl2 tsp. of Swiss cheese in the bottom of each tart shell. Top with a piece or two of wilted spinach and arugula and a few pieces of onion.
  • Spoon

Recipe Nutrition Information

When using 1 (4.5 oz.) Can - StarKist Selects® Solid Light Tuna in Water, drained and broken into pieces

Servings Per Container: 36
When using 1 (4.5 oz.) Can - StarKist Selects® Solid Light Tuna in Water, drained and broken into pieces Serving Size: 1 Quiche (27g)
Amount Per ServingDV%*
Calories80
Total Fat5g8% 5g
Saturated Fat2g10% 2g
Trans Fat0g 0g
Cholesterol20mg7% 20mg
Sodium80mg3% 80mg
Total Carbohydrate7g2% 7g
Dietary Fiber0g0%
Total Sugars1g 1g
Protein2g
Vitamin A 2%
Vitamin C 0%
Calcium 2%
Iron 2%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Products and Recipes

Solid Yellowfin Tuna in Water

Solid Yellowfin Tuna in Water

Hand-selected fillets of our finest light meat tuna packed in water result in a product of exceptional crisp flavor and quality.


Directions

Spray a 9-inch (23 cm) pie plate, with non-stick cooking spray.

In a bowl, toss together the tuna, swiss cheese, onion, and flour spread evenly in pie plate.

Beat the eggs and egg whites slightly in a small bowl with a fork then beat in remaining ingredients.

Pour the egg mixture over the tuna mixture.

Bake the quiche, uncovered, for 35 to 40 minutes or until knife inserted in center comes out clean.

Let stand 10 minutes before cutting.


More tips for the perfect filo quiches

How can I be sure my quiches are fully cooked?

It is important to make sure to check that your quiches are cooked all the way through. A skewer should come out clean and they should feel firm when pressed, both on top and underneath.

If they look like they are browning too quickly on top, cover loosely with foil to allow the filling time to cook.

If you wish to store them for later once cooked and cooled, place in a single layer in a sealed container and place in the fridge. They should keep well for a day or two.

Why did my quiche sink?

Quiches will always rise while baking and sink a little while cooling, - it's normal.

However, if your quiche sinks a lot, it is probably a sign that your quiche wasn't finished cooking when you took it out of the oven.

Pop a skewer in the centre of your quiche - it should come out clean. If not, put it straight back in the oven for a few more minutes to firm up.

Why did my quiche puff up so much?

Quiche does puff up a little, and that's fine.

If you use too much egg your quiche will likely puff up too much, so make sure to use the correct ratio in your filling - even using large eggs where the recipe calls for medium or small ones can make a difference.

It's also important to cook them at the correct temperature - too much heat will cause them to puff more than they should and become rubbery while cooling.

Why did my quiche leak?

Make sure to check that your quiches are cooked all the way through. A skewer should come out clean and they should feel firm when pressed, both on top and underneath.

Furthermore, vegetables contain a lot of water which will be released during cooking, and cheese and some meats will be high in fat solid fats what will become liquid at higher temperatures, so be careful not to add too much filling, or overfill the cups.

Why is my quiche too firm / too soft?

Generally, with quiche, we're looking for a fluffy, light, creamy interior, but there's also an element of personal taste.

How long you cook them for will determine how firm the finished quiche is, so if you like a creamy texture, take them out once they're set a skewer comes out clean), if you prefer a firmer, more open texture, give them a couple more minutes.

Is this quiche gluten-free?

No, this recipe is not gluten-free.

However, you can make it gluten-free by replacing the filo sheets with a gluten-free brand, or simply forgoing the sheets altogether and placing the mixture directly in a greased, non-stick muffin tin.

What else can I serve at a dinner party? What other snacks go with quiche?

Can I eat quiche while pregnant?

Quiche should be safe to eat while pregnant as all the ingredients will have been cooked.

However, as with all egg recipes during pregnancy, extra care should be taken. Make sure that the quiches are firmly cooked all the way through.

In the UK, eggs produced to a food safety standard called the British Lion Code of Practice have a stamp on the shell of a red lion. Eggs produced under the Red Lion code are considered very low risk for salmonella, and safe for pregnant women to eat raw or partially cooked. So, if you use a Red Lion eggs in this recipe, it would be safe to eat even if you slightly undercook the eggs.

If you use any kind of egg other than those produced under the Lion Code, it's very important to make sure your quiches are fully, firmly cooked all the way through.

Always check with your health care professional and visit the NHS page on foods to avoid while pregnant for more information.

What other ingredients can I use in my mini quiches?

The great thing about quiche is it's so versatile the world is your oyster when it comes to ingredients.

Here are some ideas to get you started, but a quick peek into your fridge should give you plenty of inspiration.

  • Cooked bacon and diced Brussels sprouts
  • Leek and potato with Gruyere cheese
  • Goat's cheese and cranberries
  • Fresh chopped herbs and cooked sausage
  • Artichoke and sun-dried tomatoes

Can I make breakfast quiches?

Yes, these little filo quiches lend beautifully to breakfast flavours. Just add whatever breakfast-y fillings take your fancy. How does a bubble and squeak (potatoes and cabbage) or black pudding and cherry tomato mini quiche sound to perk you up first thing?

Can you refrigerate mini quiches?

Yes, make sure they are cooked all the way through (they should be firm on the top and bottom). They should then be placed in an airtight container in the fridge once they have cooled.

To keep the filo pastry in perfect condition and avoid the quiches sticking together, I would recommend using a large container and storing them in a single layer, not stacked on top of each other.


Holiday Tuna Mini Quiches

These can be made a day ahead or made ahead and frozen.

Ingredients:

  • 1 (4.5 oz.) Can - StarKist Selects® Solid Light Tuna in Water, drained and broken into pieces
  • 2 prepared pie crusts or 36 mini tart shells
  • 3 eggs
  • 1 &frasl3 cup heavy cream
  • 1 &frasl3 cup whole milk
  • 2 tsp. olive oil
  • 2 Tbsp. diced onion
  • 1 &frasl2 cup packed fresh baby spinach
  • 1 &frasl2 cup packed fresh baby arugula
  • 2 Tbsp. chopped roasted red peppers
  • 1 &frasl2 cup finely shredded Swiss cheese
  • Salt and pepper to taste

Directions:

  • Preheat oven to 425°F. If using pie crusts, cut 36, 3-inch rounds and mold dough into tart pans.
  • Whisk eggs until well blended. Gradually add milk and cream and continue to whisk together. Add salt and pepper to taste.
  • In a medium skillet, sauté onion over medium heat until translucent. Add spinach and arugula and cook until wilted.
  • Place 1 &frasl2 tsp. of Swiss cheese in the bottom of each tart shell. Top with a piece or two of wilted spinach and arugula and a few pieces of onion.
  • Spoon

Recipe Nutrition Information

When using 1 (4.5 oz.) Can - StarKist Selects® Solid Light Tuna in Water, drained and broken into pieces

Servings Per Container: 36
When using 1 (4.5 oz.) Can - StarKist Selects® Solid Light Tuna in Water, drained and broken into pieces Servings Size: 1 Quiche (27g)
Amount Per ServingDV%*
Calories80
Total Fat5g8% 5g
Saturated Fat2g10% 2g
Trans Fat0g 0g
Cholesterol20mg7% 20mg
Sodium80mg3% 80mg
Total Carbohydrate7g2% 7g
Dietary Fiber0g0%
Sugars1g 1g
Protein2g
Vitamin A 2%
Vitamin C 0%
Calcium 2%
Iron 2%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Products and Recipes

Solid Yellowfin Tuna in Water

Solid Yellowfin Tuna in Water

Hand-selected fillets of our finest light meat tuna packed in water result in a product of exceptional crisp flavor and quality.