Ingredients 24 slices of wholemeal bread
200g tin of tuna
125g can of corn kernels
2 tablespoon of chives
3 tablespoons of thickened cream
3 tablespoons of grated cheese
Preheat the oven to 160 degrees C.
Slice the crusts from each piece of bread. One at a time, place each slice on a cutting board and use a rolling pin to roll the slices out to about 5 mm thick. The bread will be used here to create a crispy base for each mini quiche rather than using pastry.
Lightly butter one side of each flattened piece of bread, then press (buttered side down) one piece of bread into each patty of a cupcake baking tray to form pastry-like shells.
Drain the tune, then use a fork to flake the tuna into a mixing bowl.
Drain the corn kernels and add these to the tuna. Chop the chives and add these, too. Mix to combine.
Add the grated cheese and stir well.
Spoon the tuna, corn and chives mixture evenly into each of the 24 bread cups.
In a separate mixing bowl, place the eggs and thickened cream and whisk well to combine.
Pour the egg and cheese mixture over the tuna mix in each of the bread cups.
Bake for 15 minutes until cooked through.
Allow to cool slightly on a wire rack, then serve while warm. Store any remaining quiches in an airtight container once they have cooled.