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
4 cherry tomatoes
75g red cheddar cheese (grated)
Pepper (to taste)
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
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. Satueé 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.
1. Whisk together the egg, milk and cream. Add some pepper.
2. Satueé 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.
Quick quiche for real.
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