If you’re looking for a light dinner idea, this crustless tuna quiche does the job. Filled with delicious flavours like corn, and spring onion, along with a generous sprinkle of cheese, it’s a winning combination.
I often forget how delicious quiches are for dinners and lunches. I get so bogged down with the dinner dance, and usually opt for meat and three vegetables (or salad in our case) and it just never crosses my mind. Then I’ll see one in the bakery, or in a cafe, and I’m reminded of how good they are, especially this crustless tuna quiche!
You don’t need to even worry about pastry, because it’s crustless. You could add any vegetables you have as well, things like capsicum would be great or even sun-dried tomatoes.
Want to try a different quiche recipe? You might love my rocket quiche recipe, corn & bacon bread quiches or mini pumpkin fritattas.
Tuna Quiche Variations
- Swap tuna for salmon. If you don’t like tuna, or just have salmon instead, just swap the tuna for tinned salmon.
- Add whatever vegetables you like. Add mushrooms, capsicum, grated zucchini or even gated carrot. This recipe lends itself to any vegetables that you like!
Want more deliciously easy recipes? Browse through hundreds of my tried and tested recipes, or take a look at my free recipe eBook filled with budget-friendly dinner ideas. You can also keep up-to-date by following along on Instagram or Facebook.
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Tuna Quiche
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients
4 eggs
1 cup cream
1/2 cup buttermilk
1/2 cup self-raising flour
2 spring onion stems, sliced
125g tin sweetcorn kernels, drained
425g tin tuna in brine, drained
1 cup grated cheese
Instructions
1. Preheat the oven to 180oC. Grease a quiche dish.
2. In a medium bowl whisk the eggs, cream, and buttermilk. Add the flour, corn, spring onions, tuna and cheese. Stir to combine.
3. Pour into the dish, and bake for 40-45 minutes, or until golden. Serve warm.
