Mini Tuna Quiche

Ingredients

• crust:
• 1½ cups whole wheat flour
• 1 teaspoon finely chopped rosemary
• ½ cup melted butter
• ½ teaspoon salt
• 2 teaspoons low-fat milk
• filling:
• ½ cup low-fat milk
• 4 eggs, beaten
• salt and crushed black pepper
• dash cayenne pepper (optional)
• 1 can tuna in brine, drained
• 250g baby tomatoes, halved
• ¼ cup grated low-fat mozzarella cheese

Preparation

1. preheat oven to 180°c
2. combine all crust ingredients and mix with a fork.
3. use your hands to finish the mixing and then divide into small balls. press into greased muffin tray or mini quiche tins and pinch the top (with your finger or a fork).
4. mix the milk, eggs and seasoning together and set aside.
5. mix the tuna, tomatoes and cheese and fill the pastry-lined muffin cups.
6. divide the egg mix between the crusts and bake for 20-30 mins or until egg has set.
7. serve each quiche with a large side salad.