These mini quiches are quick to make because they are made with ready rolled shortcrust pastry. Great for a brunch or a party buffet.
2 people made this
1 tablespoon olive oil
1 knob butter
1/2 red onion, minced
4 spring onions, minced
2 garlic cloves, minced
200ml white wine
1 (375g) package ready rolled shortcrust pastry
2 (160g) tins tuna in water, drained
2 tablespoons minced parsley
Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Grease a muffin tin or line with paper cases.
Heat oil and butter in a frying pan over medium heat and fry onion till translucent. Add spring onions and garlic and fry till garlic is translucent. Deglazee with wine and simmer till wine has nearly evaporated. Remove from heat and let cool.
In the meantime roll out pastry on a lightly floured work surface. Roll it out just enough so that you can cut out 12 rounds that fit the muffin moulds.
Place pastry in the moulds and entry press so fit. Set to one side.
In a bowl mix tuna, onion mixture, eggs, cream and parsley. Season with nutmeg, salt and pepper. Stir well to combine. Divide mixture among the moulds.
Bake in the preheated oven till the egg is set and the pastry firm and golden, about 30 minutes.