A nourishing, gluten-free mini quiche filled with cheese, tuna and sweet onion. Simple to prepare and very freezer-friendly, these bites are sure to become a new lunch favourite for your kids at school.
What you will need:Â
- a 170g can of tuna, drained
- 1/3 cup sour cream
- 3 Tablespoons tomato paste
- 1/4 cup minced sweet onion
- 2 Tablespoons chopped Italian parsley
- 3 large eggs
- 1/4 teaspoon salt
- 1 cup grated cheddar cheese
Directions :Â
- Preheat oven to 325F and lightly grease a 12-cup mini muffin tin.
- Put the drained tuna into a bowl and use a wooden spoon to break it apart into very small flakes. Mix in the sour cream, tomato paste, sweet onion and parsley.
- In a small bowl, beat together the eggs and the salt. Add them to the tuna mixture and stir to combine thoroughly. Add the cheese and mix.
- Divide the mixture between the mini muffin cups (you can use a 1 1/2 Tablespoon ice cream scoop). Bake tuna cheddar bites for 15-17 minutes or until they are set.
- Remove bites from oven and let stand in the tins for 5 minutes. Use a sharp knife or offset spatula to loosen around the edges of the bites and remove them from the tin. Enjoy warm or at room temperature.
Notes
These bites reheat beautifully, which means you can double up on a batch and freeze half for quick lunch fixes.
To reheat: bake from frozen at 180 Degrees Celsius for 12-15 minutes.
