Individual portion of quiches for starter or as a light dinner. You can make a big batch and keep it refrigerated in an air tight container so it won’t dry out. These ones are made with tuna, potatoes and thyme. A very yummy combo.
With a roll of short pastry, I was able to make 7 mini quiches. The last one was made using the leftovers pastry of all 6 others, it was a little patchwork-y but it works and this way you don’t throw any of the dough. You could obviously make it with homemade short pastry too!
Mini tuna and potatoes quiches (7 quiches) :
- 1 roll short pastry
- 1 can of tuna
- 2 potatoes
- 4 eggs
- 1 tbsp sour cream
- 2 tbsp milk
- 1 tsp thyme
- 1 handful grated cheese
- Salt and pepper
Preheat the oven at 180°C/350°F.
Drain the tuna.
Peel and slice finely the potatoes.
In a bowl, combine eggs, cream, milk, thyme and cheese. Season and mix well.
Using a mini tart dish, cut a circle a little larger than the dish.
Line the dough in the dish, poke it with a fork several times and cut any extra dough.
Add a few slices of potatoes, a tablespoon of tuna and cover with egg mixture. Repeat for each quiche.
Put the quiches on a baking rack or tray and bake for 10-13 minutes at 180°C/350°F. Keep an eye on it so the dough don’t burn.
Let it cool slightly before eating!