Best 3 Tuna Mini Quiches Recipes
Embark on a culinary journey with our delightful tuna mini quiches, a symphony of flavors that will tantalize your taste buds. These bite-sized delicacies, perfect for any occasion, showcase a medley of textures and a burst of flavors that will leave you craving more.
Indulge in the classic tuna salad quiche, where tender tuna, crisp vegetables, and a creamy filling dance harmoniously within a flaky crust. For a touch of elegance, try the sophisticated smoked salmon and dill quiche, where the smokiness of the salmon and the freshness of the dill create a symphony of flavors.
Delight in the Mediterranean-inspired tuna and sun-dried tomato quiche, where the tangy sun-dried tomatoes add a vibrant touch to the savory filling. If you seek a vegetarian option, the broccoli and cheese quiche offers a delightful combination of tender broccoli florets and a gooey cheese filling, all enveloped in a golden-brown crust.
Each recipe is carefully crafted with step-by-step instructions and a list of ingredients tailored to perfection. Whether you're a seasoned chef or a novice in the kitchen, these tuna mini quiches are guaranteed to impress. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave your taste buds singing.
TUNA MINI QUICHES
Can be made ahead. Cover and refrigerate once cooled. To serve, place on a cookie sheet and cover with foil. Bake 10 minutes at 375 degrees.
Provided by JESMom
Categories Breakfast
Time 35m
Yield 24 mini quiches
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Spray 24 mini muffin cups with cooking spray.
- Make the crust by mixing the Bisquick and butter in a small bowl. Add boiling water, stirring quickly until soft dough forms.
- Make teaspoon sized balls of dough and press into the muffin cups, forming a little pie crust up the sides and on the bottom.
- Divide the tuna evenly among the muffin cups.
- Beat the milk, butter and egg in a small bowl. Stir in the chives and salt. Spoon 1 1/2 teaspoons of the egg mixture into each muffin cup. Sprinkle cheese on top.
- Bake 20 minutes or until edges are brown and centers are cooked.
Nutrition Facts : Calories 67.9, Fat 4.7, SaturatedFat 2.5, Cholesterol 19, Sodium 161.9, Carbohydrate 4.5, Fiber 0.1, Sugar 0.8, Protein 1.9
MINI QUICHE 4 WAYS
Many nights, I have about a half serving of vegetables left over. What do you do with a couple of tablespoons of cooked broccoli or spinach no one had room for at dinner? What about that odd slice of ham, or the extra slice of prosciutto that you didn't need for a recipe? Here's a way to use up lots of little "extras" and jazz up your weekend brunch.
Provided by Bibi
Time 1h30m
Yield 16
Number Of Ingredients 23
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch baking sheet with parchment paper.
- Place tart shells on the prepared baking sheet and prick the sides and bottoms with a fork.
- Bake in the preheated oven for 8 minutes. The partial cook will help keep the pastry crispy on the bottom. Allow shells to cool slightly, in the pan, about 10 minutes.
- To make the mini-quiches: when shells are cooled but still warm, place 1 tablespoon Cheddar cheese in the bottom of 8 of the partially-baked tart shells. To 4 of the Cheddar-filled shells, add 1/2 piece of bacon, crumbled, and 1 tablespoon bell pepper. To the remaining 4 Cheddar-filled shells, add 1 tablespoon diced ham, 1 tablespoon broccoli, and 1/8 teaspoon thyme.
- Place 1 tablespoon Gruyere on the bottom of remaining partially-baked tart shells. To each of 4 of the Gruyere-filled shells, add 1 tablespoon cooked onion, 1 tablespoon of cooked, minced mushrooms, and 1/8 teaspoon garlic powder. To each of the remaining Gruyere-filled shells, add 1/4 of the diced prosciutto, 1 tablespoon cooked spinach, 1/8 teaspoon Italian seasoning blend, and a pinch of nutmeg, if using, to taste.
- Briskly stir eggs together with cream, salt, and pepper in a medium mixing bowl. Pour 1 1/2 to 2 tablespoons of the egg mixture into each of the 16 filled shells.
- Top the bacon/bell pepper mini quiches with a cherry tomato half. Top the ham/broccoli mini quiches with 1 teaspoon diced red onion. Top the onion/mushroom mini quiches with 1 teaspoon minced fresh parsley, and top the prosciutto/spinach mini quiches with 1/2 teaspoon minced fresh basil.
- Place mini quiches in the oven, and reduce heat to 350 degrees F (175 degrees C). Bake until the egg mixture is set and the crust is lightly browned, 30 to 35 minutes. Allow to cool on a rack, about 10 minutes. Serve warm.
Nutrition Facts : Calories 381 calories, Carbohydrate 32.2 g, Cholesterol 101.8 mg, Fat 23.7 g, Fiber 0.4 g, Protein 9.7 g, SaturatedFat 8.7 g, Sodium 381.5 mg, Sugar 7.7 g
MOM'S TUNA QUICHE
My mom used to make this when I was a kid. Love the flavor and it is SO quick and EASY! Serve with salad, fruit and muffins for brunch or lunch or bring it to a pot luck. Another variation I do is with chicken chunks, spinach, mushrooms, scallions and cheddar cheese. I usually make one of each since the pie crusts come in...
Provided by JacQue Lawson
Categories Savory Pies
Time 55m
Number Of Ingredients 8
Steps:
- 1. Wash and chop mushrooms or use pre-sliced. Sautee in butter until moisture is removed.
- 2. While mushrooms are cooking, chop scallions, grate cheese and drain tuna
- 3. Place one (uncooked) pie crust in a deep-dish pie plate. Top with tuna, cheese, sautéed mushrooms and scallions.
- 4. 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.
Tips:
- Use a variety of ingredients: This will help to create a more flavorful and interesting quiche. Some good options include vegetables, cheese, and meat.
- Don't overfill the quiche cups: This will prevent them from overflowing and making a mess. Fill them only about 3/4 full.
- Bake the quiche until it is set in the center: A toothpick inserted into the center should come out clean.
- Let the quiche cool slightly before serving: This will help it to set and make it easier to cut.
- Serve the quiche with fresh herbs or a dollop of sour cream: This will add a bit of extra flavor and freshness.
Conclusion:
Tuna mini quiches are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to suit your own taste. So next time you are looking for a quick and easy meal, give these tuna mini quiches a try!
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