16 Sep Tuna Melt Mini Quiches
Recipe By: Dini originally posted at TheFlavorBlender
This Tuna Melt Mini Quiche recipe is great for parties, entertaining, or a fun meal at home. All you need is a few simple ingredients to make this sophisticated dish.
- 10 oz AP flour
- 5 oz cold butter (cut into small cubes or grated)
- 4-5 tbsp ice water
- 1/2 tsp salt
- 1 can Wild Selections® Solid Albacore Tuna, drained
- 1/4 cup finely chopped red onions
- 1/4 cup Jalapeno, chopped (with or without seeds) OR Serrano peppers
- 1/4 cup chopped sun-dried tomatoes
- 2 tbsp lemon juice
- shredded cheese (I used Pepper Jack, but you can also use cheddar)
- chopped dill
- 2 eggs
- 1/4 cup half and half
- 1/4 tsp salt
- black pepper
Place the flour, butter and salt in a bowl and rub the mix together until it resembles coarse sand. You can do this in the food processor too.
Add water (1 tbsp at a time), and mix well until it starts to form a ball – It only took about 5 tbsp of water for me.
Place the dough ball on a floured surface, and bring it together to form a dough and then flatten it out to a disc. Wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes – up to overnight. Remove the dough from the fridge and let it soften (if you keep it in the fridge overnight).
Preheat oven to 375°F.
On a well floured surface, roll out till you have a rectangle that’s about 18 inches in length and about a foot wide. Cut this into 24 parts (4 strips lengthwise and 6 strips across).
Spray a mini muffin tray with non stick spray. Place each square in the mini muffin cavity and press it down using your fingers or a tart tamper. The four corners will be sticking out, and that’s OK. You can trim it if you like though.
Dock the dough using a fork. Bake in the pre-heated oven for 10 minutes.
Remove from the oven and let it cool down while you get the filling ready.
Drain the liquid as much as possible from your can of tuna. Place the tuna in a bowl, along with the chopped onion, serrano pepper, tomatoes, lemon juice and black pepper.
Next, mix all the ingredients of the egg custard in a bowl and set aside.
Spoon a little bit of the tuna filling into each mini tart (a small amount, leaving room for the custard).
Then add a little custard into the mini tarts using a measuring spoon to fill to the top.
Top with the remaining tuna filling, and sprinkle chopped dill and shredded cheese on top.
Return to the oven to bake for a further 15-20 minute, until the cheese starts to bubble and brown at the edges.
Remove from the oven and let it cool until it’s cool to the touch. Serve warm or at room temperature.
Before serving, add a dollop of sour cream and another sprinkle of chopped dill (optional).