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Tuna and corn quiches
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Whip up these delectable and satisfying quiches to elevate your meal experience!
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
  • 30.30 gm pure cream
  • 30.00 ml grated parmesan cheese
Instructions:
  • 1. Preheat your oven to 200°C/180°C fan-forced and place a baking tray inside. 2. Line the base and sides of four 2cm-deep, 10cm (top) loose-based fluted flan tins with pastry, trimming to fit. Prick the bases with a fork and freeze for 15 minutes until firm. 3. Place the tins on the hot baking tray in the oven and bake for 10 to 15 minutes or until golden. 4. Remove from the oven and reduce the temperature to 180°C/160°C fan-forced.
  • Mix together the tuna, corn, and onion in a bowl. Spoon the tuna mixture into the pastry cases.
  • In a bowl, vigorously mix together eggs, cream, and parmesan. Season with salt and pepper. Pour the mixture over the tuna. Bake for 20-25 minutes until golden and perfectly set. Enjoy your meal!

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