Tuna Mini Quiches



  • 1 (4.5 oz.) Can Solid Light Tuna in Water, drained and broken into pieces
  • 2 prepared pie crusts or 36 mini tart shells
  • 3 eggs
  • 1⁄3 cup heavy cream
  • 1⁄3 cup whole milk
  • 2 tsp. olive oil
  • 2 Tbsp. diced onion
  • 1⁄2 cup packed fresh baby spinach
  • 1⁄2 cup packed fresh baby arugula
  • 2 Tbsp. chopped roasted red peppers
  • 1⁄2 cup finely shredded Swiss cheese
  • Salt and pepper to taste


  1. Preheat oven to 425°F. If using pie crusts, cut 36, 3-inch rounds and mold dough into tart pans.
  2. Whisk eggs until well blended. Gradually add milk and cream and continue to whisk together. Add salt and pepper to taste.
  3. In a medium skillet, sauté onion over medium heat until translucent. Add spinach and arugula and cook until wilted.
  4. Place 1⁄2 tsp. of Swiss cheese in the bottom of each tart shell. Top with a piece or two of wilted spinach and arugula and a few pieces of onion.
  5. Spoon ~ 1 Tbsp. of the egg and cream mixture into each shell. Add a few pieces of tuna to each shell and a couple of pieces of chopped red pepper.
  6. Top each quiche with another 1⁄2 tsp. of Swiss cheese.
  7. Bake in preheated oven for 12 – 15 minutes, just until custard is firm. Remove from oven and let cool in pan for 10 minutes. Remove from pan and cool until ready to serve.
  8. These can be made a day ahead or made ahead and frozen.


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