A nourishing, gluten-free mini quiche filled with cheese, tuna and sweet onion. Simple to prepare and very freezer-friendly, these bites are sure to become a new lunch favourite.
Recipe by Aimee on February 10, 2014
Prep time: PT10M
Cook time: PT17M
Total time: PT27M
Rating
4.6 stars (5 reviews)
Keywords
Gluten-free
Ingredients
1 170g can tuna (drained)
1/3 cup sour cream
3 Tablespoons tomato paste
1/4 cup minced sweet onion
2 Tablespoons chopped Italian parsley
3 large eggs
1/4 teaspoon salt
1 cup grated cheddar cheese
Categories
Snacks
Steps
Preheat oven to 325F and lightly grease a 12-cup mini muffin tin.
Put the drained tuna into a bowl and use a wooden spoon to break it apart into very small flakes. Mix in the sour cream, tomato paste, sweet onion and parsley.
In a small bowl, beat together the eggs and the salt. Add them to the tuna mixture and stir to combine thoroughly. Add the cheese and mix.
Divide the mixture between the mini muffin cups; I used a 1 1/2 Tablespoon ice cream scoop. Bake tuna cheddar bites for 15-17 minutes or until they are set.
Remove bites from oven and let stand in the tins for 5 minutes. Use a sharp knife or offset spatula to loosen around the edges of the bites and remove them from the tin. Enjoy warm or at room temperature.
Nutitrion
Serving Size: 1 serving
Calories: 212 kcal
Carbohydrates: 4 g
Protein: 12 g
Fat: 16 g
Saturated Fat: 9 g
Cholesterol: 162 mg
Sodium: 480 mg
Sugar: 2 g
Reviews
On The Gas on 2017-03-09 (5 stars): Soooo DARN CUTE!
I would love to make. Thanks again!!!
Jennifer Smith on 2014-03-07 (4 stars): This recipe is very appetizing.I am sure my niece will love it. The lunchbox fund is such a great idea. I never knew we could make such a difference with a simple lunchbox project for the kids in South Africa. I'll be sharing the video with my niece so she can appreciate the value of food and realize how lucky she is to be able to eat a complete meal in a day. In general, I think we should all be appreciative of what we have.
