I’m a bit of a fan of quiches. They freeze well, are super quick to whip up and they taste great. Plus there are so many flavour options! These tuna and veggie mini quiches are perfect for the lunchbox and contain my kids favourite veggies. If you’ve ever wanted to quiche…you’ve got nothing to lose making these- in fact you probably have most of the ingredients in your freezer and pantry.
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 silicon muffin pan means they are super easy to make and from 2 sheets f frozen puff pastry you can make 18 mini quiches. The mini size is perfect for lunchboxes as you can get four into a yumbox panino and you’ve still got space for extra fruit and more veggies.
Let’s talk about those veggies in the tuna and veggie mini quiches. 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”. There are also spring onions in these. BUT…you don’t have to use the same veggies. Likewise, I’ve used plain tuna, but if you like one with flavour…use it!
Need more quiche ideas?
Mini cheese and spinach savoury tarts- perfect vegetarian tarts, easy to make with puff pastry!
- Sweet potato, broccoli and carrot tortilla quiches -Made with a tortilla crust for a change! Packjed full of veggies and awesome for the lunchbox.
- 95g tin of tuna, drained
- 3 eggs
- 1/2 cup of milk
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 3/4 cup grated cheddar cheese
- 2 spring onions
- 2 sheets puff pastry, defrosted
Preheat the oven to 220 degrees.
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 tbsp on the egg mix.
Bake at 220 degrees for 20 minutes or until golden and set.
Cool 5 minutes in the pan and then transfer to wire rack to cool.