Tuna Melt Mini Quiches
User Reviews
5
8 reviews
Excellent
-
Servings
24 mini
-
Calories
83 kcal
-
Cuisine
North American, American, Canadian
Tuna Melt Mini Quiches
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These scrumptious Tuna Melt Mini Quiches are made with good-quality solid tuna and a few other simple ingredients. These bite-sized mini quiches are easy to make, but pack a lot of punch!
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Ingredients
Shortcrust Pastry
- 10 oz all-purpose flour
- 5 oz butter cut into small cubes or grated, cold
- 4 -5 tbsp water ice
- ½ tsp salt
Tuna Melt Mini Quiches
- 4 oz/ 113 g Drained Wild Selections® Solid Albacore Tuna - 1 can (in water or oil is fine)
- ¼ cup red onion finely chopped
- ¼ cup jalapeño chopped (with or without seeds) OR Serrano peppers
- ¼ cup sun-dried tomato chopped
- 2 tbsp lemon juice
- black pepper
- cheese I used Pepper Jack, but you can also use cheddar, shredded
- dill chopped
Egg Custard
- 2 egg
- ¼ cup half and half
- ¼ tsp salt
- black pepper
Instructions
- 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).
- Preheat oven to 375°F.
- 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).
Nutrition Information
Show Details
Calories
83kcal
(4%)
Carbohydrates
7g
(2%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
28mg
(9%)
Sodium
135mg
(6%)
Potassium
72mg
(2%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
171IU
(3%)
Vitamin C
2mg
(2%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24mini
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 135mg | 6% |
| Potassium | 72mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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