Mini tuna quiches
A tasty little quiche- perfect for snacks, tasters, and Christmas parties!
I can’t believe that I have never experimented with filo pastry before! It’s so much fun to use, and so easy to use, with the plus-side being that because the sheets are ultra thin it’s super low in fat (and syns!). On Slimming World, the average sheet is 3.5 syns, so for something like these mini quiches you can manage a brilliant snack with very few syns. Out of one packet of filo sheets I made a chicken pie (for the kids- but will definitely do a healthy version soon- I use butter to fry the onions in theirs, but then soy milk to make the sauce creamy and it worked beautifully!), then I made a roasted vegetable and feta tart for the grown-ups dinner (will also let you know that recipe soon as it was yummy!), then I made 12 mini quiches and I still had plenty of pastry left over which I cut into shape ready for the next batch of quiches, and popped into the freezer!
These quiches are super simple- they don’t contain any veg simply because I had nothing in the house that would have gone! If I had had spring onions, or roasted peppers I definitely would have added one of those things, but these were lovely just as they were!
On a Slimming World note- I have counted the cheese towards Healthy Extra A
12 mini quiches would be 5 syns plus 1/2 daily HEA
6 mini quiches would be 2.5 syns plus 1/4 daily HEA
3 mini quiches would be 1.5 syns plus 1/8 daily HEA
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Mini tuna quiches
- 3 sheets filo pastry
- 1 tin tuna in spring water or brine drained
- 4 large eggs
- 40 g cheddar cheese
- Salt and pepper
- you will need 2 bun baking sheets- each with 12 holes
- Low calorie cooking spray
- Pre-heat oven to 180c
- Cut filo pasty into half and half again lenghtways, and then the same width-ways to mke 16 squares
- In a small bowl, beat together the egg, tuna and cheese until well combined, and then season with salt and pepper
- You will need 2 12 hole bun tins, spray with low calorie cooking spray, and then in each bun hole, place 2 of the filo rectangles (make a kind of cross shape to fully cover the hole)
- Pat each little bun hole of pastry down to form a well, and then divide the egg mixture between all 24.
- Gather up the pastry sides of each little quiche with a 'scrunching' motion, make sure the egg is contained inside
- Bake for approximately 12 minutes- keep a bit of an eye on them as filo pastry burns easily!