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Tuna and corn quiches

  • 0:25 Prep
  • 0:40 Cook
  • Makes 4


  • 2 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 95g can tuna in oil, drained
  • 125g can corn kernels, drained
  • 1 green onion, thinly sliced
  • 2 eggs
  • 1 1/2 tablespoons pure cream
  • 1 1/2 tablespoons grated parmesan cheese


  • 1
    Preheat oven to 200°C/180°C fan-forced. Place a baking tray in oven. Use pastry to line base and sides of four 2cm-deep, 10cm (top), loose-based fluted flan tins, trimming to fit. Prick bases with a fork. Freeze for 15 minutes or until firm. Place tins on hot baking tray in oven. Bake for 10 to 15 minutes or until golden. Remove from oven. Reduce oven temperature to 180°C/160°C fan-forced.
  • 2
    Combine tuna, corn and onion in a bowl. Divide tuna mixture into pastry cases.
  • 3
    Whisk eggs, cream and parmesan in a bowl. Season with salt and pepper. Pour over tuna mixture. Bake for 20 to 25 minutes or until golden and just set. Serve.

Source: taste.com.au


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