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Mini Crustless Tuna & Corn Quiches

  • Cook Time : 20 minutes
  • Total Time : 35 minutes
  • Method : Oven-Baked
  • Cuisine : European

Description

Savoury, bite-sized quiches made with tuna, corn, and eggs, baked until set and golden.

Ingredients

  • 4 eggs, beaten
  • ¼ cup (60 ml) Kendel canned Coconut Milk
  • 2 tablespoons Kendel All Purpose Flour + ¼ teaspoon baking powder (combined)
  • 3 tins Kendel Tuna Chunks in Oil, drained
  • 1 can (1 cup) Kendel Sweet Corn, drained
  • 2 stalks scallion, finely chopped
  • 1 small onion, finely chopped
  • ½ teaspoon black pepper
  • 1 teaspoon Kendel Hot Pepper Sauce
  • 1 cup (80g) Cheddar Cheese, grated
  • 8 cherry tomatoes, halved
  • 1 tablespoon Paprika (optional)

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Instructions

  1. Preheat oven to 350°F (175°C).
  2. Grease a 12-hole muffin pan (each cup approximately 3" in diameter) and set aside.
  3. In a large bowl, combine eggs, coconut milk, and flour. Mix well until smooth.
  4. Stir in tuna, corn, scallion, onion, black pepper, hot pepper sauce, and ¾ of the grated cheese. Mix thoroughly to combine.
  5. Spoon the mixture into the prepared muffin pan, filling each cup 2/3 full. Top with the remaining cheese and tomato halves, then lightly sprinkle with paprika.
  6. Bake in the preheated oven for 25 minutes, or until the tops are golden and the quiches are set.
  7. Remove from oven and allow to cool on a rack for 10 minutes. Carefully remove quiches from the pan and serve warm.