Tuna and corn quiches

title="Tuna and corn quiches"
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(8) Rate it

• 0:25 Prep


• 0:40 Cook


• Makes 4


• Capable cooks

These eggcellent quiches will tart up your meal, plus they're everything they're cracked up to be!

Featured in
Picnic recipes, Nutrition information

Ingredients

• 2 sheets frozen ready-rolled shortcrust pastry, partially thawed


• 95g can tuna in oil, drained


• 125g can corn kernels, drained


• 1 green onion, thinly sliced


• 2 eggs


• 1 1/2 tablespoons pure cream


• 1 1/2 tablespoons grated parmesan cheese

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 200°C/180°C fan-forced. Place a baking tray in oven. Use pastry to line base and sides of four 2cm-deep, 10cm (top), loose-based fluted flan tins, trimming to fit. Prick bases with a fork. Freeze for 15 minutes or until firm. Place tins on hot baking tray in oven. Bake for 10 to 15 minutes or until golden. Remove from oven. Reduce oven temperature to 180°C/160°C fan-forced.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Combine tuna, corn and onion in a bowl. Divide tuna mixture into pastry cases.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Whisk eggs, cream and parmesan in a bowl. Season with salt and pepper. Pour over tuna mixture. Bake for 20 to 25 minutes or until golden and just set. Serve.
  
  
  

Nutrition

• 2084 kj

  Energy




• 30g

  Fat Total




• 13g

  Saturated Fat




• 2g

  Fibre




• 15g

  Protein




• 150mg

  Cholesterol




• 569.73mg

  Sodium




• 9g

  Carbs (sugar)




• 42g

  Carbs (total)

All nutrition values are per serve

Notes

Freezing pastry in the tin removes the need for 'blind baking' with baking paper and weights or uncooked rice.

If using non-stick pan or tin, there is no need to grease before adding pastry.

Stand quiche for 5 minutes before serving.

• Author: Claire Brookman


• Image credit: John Paul Urizar


• Publication: Super Food Ideas

Source: taste.com.au