Thursday, 10 July 2014

Tomato and Tuna Miniature Quiches

After a lovely evening with my wonderful other half, and a nice dinner out on the town, one would think I had my fill of indulging in deliciousness. Alas, when I arrived home I thought what better way to top of the evening than share these fantastic miniature quiches I made at the weekend. These quiches are one of my all time favourite summer time foods. Served with a tasty spinach and rocket salad, these little quiches melt in the mouth and will leave you looking for more. Don't be put off by the pastry, I had these made, cooked and eaten in under an hour......impressive.



Tomato and Tuna Miniature Quiches

Ingredients
For the pastry
100g flour
50g butter
Pinch of salt
Cold water (as needed)

For the filling
1 onion
185g of tuna fish (1 can)
2 egg
140ml milk
135ml cream
25g butter
1 tsp thyme
4 cherry tomatoes
75g red cheddar cheese (grated)
Pepper (to taste) 

Method
For the pastry
1. Rub the butter into the flour using fingertips until the mixture resembles breadcrumbs. Work 
    quickly to try and keep everything cold. 
2. Add a little water, and using a knife, bring the mixture together until it forms a dough.
3. Place the dough in cling film and put in the fridge for 20 minutes before rolling out.
4. Roll out the pastry and using a 10cm cutter, cut out 12 pastry disks. Place the disks into two
    greased cupcake or muffin trays and set aside. 

For the filling
1. Whisk together the egg, milk and cream. Add some pepper.
2. SatueĆ© the onions, butter and thyme together in a frying pan until the onion is softened. Leave 
    aside to cool slightly.
3. Fill the pastry cases with the onion and then tuna. Slice the cherry tomatoes in three, and place a 
    slice on top of each quiche.
4. Pour the cream mixture into each case, ensuring not to overfill.
5. Finally sprinkle a teaspoon of cheddar cheese on top of each quiche. Place in the oven at 180C 
    for 25-30 minutes or until the mixture is set and pastry cooked.



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