Tuna Mini Quiches
Perfectly portable and irresistibly savory, these Tuna Mini Quiches are the ultimate make-ahead snack or light meal. Packed with protein from canned tuna and eggs, vibrant bursts of flavor from sautéed spinach, onion, and fresh parsley, and the gooey richness of melted cheddar cheese, these bite-sized delights are both nutritious and satisfying. The addition of baking powder ensures a fluffy texture, while a flaky golden top adds a touch of indulgence. Ready in just 35 minutes, these quiches are ideal for meal prep, lunchboxes, or as an elegant appetizer. Plus, they’re versatile enough to be enjoyed warm out of the oven or chilled as an on-the-go snack. Simply bake, store, and savor!
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Recipe Information
Ingredients
- 185 grams Canned tuna
- 4 large Eggs
- 120 ml Milk
- 100 grams Cheddar cheese, shredded
- 30 grams All-purpose flour
- 50 grams Spinach, chopped
- 1 small Onion, finely chopped
- 1 teaspoon Baking powder
- 2 tablespoons Parsley, chopped
- 1 teaspoon Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 180°C (350°F). Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
Drain the canned tuna thoroughly and flake it with a fork into small pieces. Set aside.
In a medium skillet, heat the olive oil over medium heat. Sauté the finely chopped onion until soft and translucent, about 3-4 minutes. Add the chopped spinach and cook for another 2 minutes until wilted. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, milk, and parsley. Gradually whisk in the flour and baking powder to create a smooth batter. Season with salt and black pepper.
Stir the flaked tuna, sautéed onion and spinach mixture, and shredded cheddar cheese into the egg batter until evenly combined.
Divide the mixture evenly among the prepared muffin tin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until the quiches are puffed and golden brown on top.
Remove the muffin tin from the oven and let the mini quiches cool in the tin for 5 minutes. Then carefully transfer them to a wire rack to cool slightly before serving.
Serve warm or allow the mini quiches to cool completely for meal prep or on-the-go snacks. Store in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Calories |
99 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 256 mg | 11% | |
| Total Carbohydrate | 3.7 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.9 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 89 mg | 7% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 122 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
