Baby Tuna and Sweetcorn Quiche

Name: Baby Tuna and Sweetcorn Quiche
Cuisine: British
Ingredients: 3 x 110 Gram tins Tuna (in spring water); 1 Cup Frozen Sweetcorn; 1/2 Onion; 120 Grams Cheese; 1 Cup Buttermilk (thanks Vic!); 5 Eggs; Black Pepper; Spray Oil

Amazing Lady ( Grace) @cook_12096521

West Drayton

I found a hand- written recipe in one of my cookbooks... so I made these for packed lunches, as can be frozen! #Quick, #Easy, #Budget,#Student!

Amazing Lady ( Grace) @cook_12096521

West Drayton

I found a hand- written recipe in one of my cookbooks... so I made these for packed lunches, as can be frozen! #Quick, #Easy, #Budget,#Student!

Saved

Ingredients

3x 110 Gram tins Tuna (in spring water)
1 CupFrozen Sweetcorn
1/2Onion
120 GramsCheese
1 CupButtermilk (thanks Vic!)
5Eggs
Black Pepper
Spray Oil

Saved

Steps

1

Drain the Tuna and put into a bowl. Add the Sweetcorn, mix.
2

Grate the cheese into the bowl and again mix. Add a bit of Black Pepper.
3

In another bowl, whisk the Eggs and the Buttermilk.
4

Gently combine the two lots of mixed and spoon into a spray oiled Muffin tin.
5

Cook for about 20-30 minutes in a medium hot oven until the tops are golden brown and not “ squishy “ to the touch.(mind your fingers!)
6

Turn out onto baking paper, over a cooling rack,to keep them intact, to cool down. Can be eaten hot or cold, and can be frozen for up to three months. Enjoy!!