Mini Tuna Quiche Recipe

This recipe was given to me by my Aunty Esmé at my “pantry party” and it’s surprisingly simple. It’s a versatile recipe to, you can either keep it as mini quiches, use a larger quiche dish or even use a rectangle baking tray and cut out into squares.

Mini Tuna Quiche
Recipe type: snack
Prep time: 
Cook time: 
Total time: 


  • 200g tuna (2 regular size tins)
  • 4 eggs
  • 100g (250ml) grated cheese (plus extra for topping)
  • 250ml milk
  • 30g (50ml) cake flour
  • 1 medium onion
  • 25ml chopped parsley (or more if you prefer)
  • 2ml salt
  • 2ml Tabasco sauce (or replace with 5ml cayenne pepper if you like it hotter)
  • Paprika – to taste

  1. Hard boil 2 eggs. Preheat the oven to 180°C and grease muffin tray.
  2. Drain and flake tuna. Finely chop onion and the boiled eggs.
  3. Beat the remaining 2 eggs and add all the ingredients together, mix well.
  4. Spoon into muffin tray, be generous, it won’t rise much. Sprinkle grated cheese and paprika on top.
  5. Bake for 20-25 min. Take out the oven and allow to stand for a few minutes and then remove from the muffin trays. The undersides of the quiches may look a bit moist, if so, all you need to do is put them back in the muffin tray upside down and put in the warm (but switched off) oven till a bit drier.

Goes lovely with green salad. Great snack for a picnic. Makes 12