These tuna and veggie quiches are perfect for the lunchbox and contain my kids favourite veggies. Using mostly pantry ingredients, they are super simple to make, they freeze well and they are perfectly sized for the lunchbox, finger food, or even a snack! Make a batch of 18 in under 30 minutes!
Why you're going to love this recipe
These tuna quiches are super easy to make and taste delicious! here is why you're going to love them:
- puff pastry is the key thing for making quiches super quickly, it doesn't need as long to cook as shortcrust and there is no need to blind bake or anything like that, so it turns quiche into a much quicker and more fun thing to make. Having puff pastry in the freezer has certainly saved my butt on more than one occasion- like these delicious mini quiches made with bacon and veggies.
- making these in a silicone muffin pan means they are super easy to make
- from 2 sheets of puff pastry you can make 18 mini quiches
- mini size is perfect for the lunchbox- you can fit 4 in a yumbox panino!
- they are a great protein hit- and protein keeps little brains ticking to the last bell
- adaptable, to whatever veggies your kids love
- use a different flavoured tuna for a totally different quiche!
What goes into the recipe
- veggies-I've used some of my kids favourites: peas and corn. They are easy to eat and yummy. The corn is super sweet and adds so much flavour and the peas are there for "greenness".
- spring onions- are perfect for these mini quiches as they don't need cooking
- cheese- I've used cheddar, but tasty will work just as well.
- puff pastry- is great for mini quiches as you don't need to prebake or anything!
- tuna- springwater is what I've used, but it also works well with chilli or lemon flavoured tuna, depends what your favourite is!
How to make this recipe
- Defrost then cut your pastry. Preheat the oven! (Image 1)
- Put the pastry rounds into muffin tins, they don't have to come up the full way on the tins. I use silicone ones for ease of removal. (Image 2)
- Crack the eggs. (Image 3)
- Add the milk (Image 4)
- Add the cheese. (Image 5)
- Add the corn, peas, chopped spring onions and tuna. (Image 6)
- Whisk well to combine.(Image 7)
- Add to the pastry bases, and bake! (Image 8)
Expert Tips and FAQs
When working with puff pastry, it's important to have a super hot oven, otherwise, you will end up with soggy pastry!
Yes! These tuna quiches freeze really well and are great for the lunchbox because they can go in frozen and defrost in the lunchbox.
Of course! I've used kid favourites of peas and corn but grated zucchini and carrot also works well!
My 9 year old eats 3, my 11 year old eats 4!
More quiche ideas
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Tuna Quiches
Ingredients
- 95 g tin of tuna drained
- 3 eggs
- ½ cup of milk
- ½ cup frozen peas
- ½ cup frozen corn
- ¾ cup grated cheddar cheese
- 2 spring onions
- 2 sheets puff pastry defrosted
Instructions
- Preheat the oven to 220 degrees celsius (428 F).
- In a bowl, mix the eggs, milk, cheese, tuna frozen peas, frozen corn and spring onions.
- Cut circles of the pastry to fit your muffin pans (it doesn't need to go up the sides).
- Fill each pastry shell with about 1 tablespoon on the egg mix.
- Bake at 220 degrees celsius (428F) for 20 minutes or until golden and set.
- Cool 5 minutes in the pan and then transfer to wire rack to cool.
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