Crustless Tuna Quiche
Here is a protein rich and a low-carb dish that is suitable also for gluten-free diets. These are great to have at breakfast, brunch or even a light lunch or a side dish. They are filled with tuna, eggs, cheese, onion and milk. By not eating the pie crust you are saving yourself so many calories without compromising on taste. Feel free to change cooked shrimp/ chicken/ crab for tuna. I love to eat these straight out of the oven with a side salad. However, they can be frozen and reheated. Please spray the muffin tins with cooking spray, to make sure they do not stick to the pan. Happy eating!
In a bowl, whisk together the eggs, milk, cream, cheese, tuna, salt and black pepper.
Add the cooked onion and stir to homogenize the mixture.
Spoon the tuna batter evenly into the prepared muffin pan, filling each almost to the top
- 6 eggs
- 1 cup milk
- 1/3 cup heavy cream
- 1/2 cup Emmantal or Swiss cheese, grated
- 2 cans water-packed tuna(200g. / 7oz. each), drained
- 1 onion, finely chopped
- 2 tablespoons canola oil
- ½ teaspoon salt or to taste
- A dash of freshly grated black pepper
- Preheat oven to 200°C/400°F. Place a rack in the center of the oven.
- Spray each cup of a muffin pan with nonstick cooking spray.
- Heat oil in a pan and add the onion, stir to translucent. Set aside.
- In a bowl, whisk together the eggs, milk, cream, cheese, tuna, salt and black pepper.
- Add the cooked onion and stir to homogenize the mixture.
- Spoon the tuna batter evenly into the prepared muffin pan, filling each almost to the top.
- Bake for 15-20 minutes, or until the surface of the mini quiche changes slightly in color. Enjoy!
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