The Best Mini Tuna Quiche Recipe
Searching for new, luscious approaches to eat canned fish? Attempt these delectable Tuna Melt Mini Quiches and you'll be snared. Made with great quality strong fish and a couple of other straightforward fixings, these scaled-down small quiches look complex, yet they are not difficult to make and sneak up all of a sudden! Ideal for parties or even basic weeknight family suppers.
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Servings: 8
Ingredients
- 4 arge eggs;
- 1 cup of milk;
- 1 ½ cup of swiss cheese, grated;
- 2 can(s) tuna (water-packed, well drained);
- 2 cup of mushrooms, fresh;
- ½ cup of chopped scallions (green onions);
- seasoning salt & pepper to taste;
- 1 tbsp of butter;
Instructions
- Wash and chop mushrooms or use pre-sliced. Sautee in butter until moisture is removed.
- While mushrooms are cooking, chop scallions, grate cheese and drain tuna
- Place one (uncooked) pie crust in a deep-dish pie plate. Top with tuna, cheese, sautéed mushrooms and scallions.
- Beat together eggs, milk and seasonings and pour on top of tuna mixture. (You can add a sprinkle more of cheese on top if you like.) Bake at 350 degrees for 45 minutes. You can protect the crust edges with foil, but I have found that I don't need to. Let cool 10 minutes before cutting.
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