Description
A quick and easy way to whip together some crustless tuna quiche with just cheese, eggs, and cream. The whole kernel corn does compliment this quiche so well. A winner in my books for sure and received the thumbs up from the hubby.
Ingredients
Units
Scale
- 2 tins of Tuna (in water)
- 1 cup of Whole Kernel Corn (in water)
- 1/2 cup of grated strong cheddar cheese
- 8 eggs
- ±1/4 cup of cream
- Salt and Pepper to taste
Instructions
- Preheat over to 180C / 350F.
- Use a 12 well cupcake pan (the deeper the better, with high sides) and spray very well with any cooking spray or cake release.
- Drain the water from the Tuna and Whole Kernel Corn.
- Place Tuna, Whole Kernel Corn, and Cheese in a bowl and mix through with a fork.
- In a separate bowl or a shaker, add the eggs and cream, and shake it up or beat with a whisk and then add salt and pepper.
- Pour about half of the egg and cream mixture into the 12 wells (divide it evenly).
- Divide and spoon the Tuna, Corn, and Cheese mixture into the 12 wells.
- Top up with the remainder of the egg and cream mixture.
- Add some extra cheese on top, but make sure that you do not overload the wells.
- Bake for 20-30 minutes till done and Tartlets are cooked through. They will puff up from the egg.
- If you have some sour cream, feel free to serve the Tartlets with a dollop of sour cream and some chives. Unfortunately, I did not have any, so served it with baby spinach leaves and small tomatoes, and slices of cucumber.
- It’s for sure easy to make them, super delicious and as I made one batch (12) I still have some left for breakfast or brunch tomorrow.
Notes
Prepared, tried, and tested Esme Slabs
Nutrition
- Serving Size: 1
- Calories: 136
- Sugar: 1
- Sodium: 148
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 11
- Cholesterol: 146
