Quick Tuna and Corn Quiche

I am always looking for quick and easy week night suppers and this one is a real winner. I leave out the crust as we are trying to limit our carb intake, but for a treat I would include it.

This recipe is from Pick N Pay’s website, they have really great ideas for all sorts of dietary requirements and I love the ingredients are usually things I have at home anyway.

Ingredients:

For the Crust:

• 100g savoury cheese biscuits
• 3Tbsp melted butter

Filling:

• 2 tbsp extra virgin olive oil (I substituted with Canola)
• 1 Red Onion
• 1 Can Tuna in brine (I used 2 cans for a bit of extra protein)
• 1 Can corn kernels drained
• Pinch of salt
• ½ cup grated cheese
• 2 jumbo free range eggs
• 200ml cream (I substituted with milk)

Method:

• Preheat oven to 200 C
• Mix biscuits and butter together and press into a loose-bottom tart tin and bake for 10 – 15 minutes. If you are opting to not make the crust I would suggest any medium-sized oven proof dish.
• Heat oil and saute onion until soft.
• Remove from heat and add tuna and corn.
• Season, stir in half the cheese and spoon filling into dish.
• Mix eggs and cream together, pour over filling and scatter remaining cheese on top.
• Bake for 25-30 minutes or until golden.
• Garnish with fresh rocket and coriander leaves.

I served it with oven roasted tomatoes, but it would be great with roasted vegetables too. You could also make a mini versions if you are entertaining or popping them in the kiddies lunch boxes.