Tuna and corn quiches

Tuna and corn quiches

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

These eggcellent quiches will tart up your meal, plus they’re everything they’re cracked up to be!

Featured in
Picnic recipes, Nutrition information


  • 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


  • Step 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.
  • Step 2
    Combine tuna, corn and onion in a bowl. Divide tuna mixture into pastry cases.
  • Step 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.


  • 2084 kj


  • 30g

    Fat Total

  • 13g

    Saturated Fat

  • 2g


  • 15g


  • 150mg


  • 569.73mg


  • 9g

    Carbs (sugar)

  • 42g

    Carbs (total)

All nutrition values are per serve


Freezing pastry in the tin removes the need for ‘blind baking’ with baking paper and weights or uncooked rice.

If using non-stick pan or tin, there is no need to grease before adding pastry.

Stand quiche for 5 minutes before serving.

  • Author: Claire Brookman
  • Image credit: John Paul Urizar
  • Publication: Super Food Ideas

Source: taste.com.au


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