mini tuna quiche

Serves: 5

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

Method:
preheat oven to 180°c
combine all crust ingredients and mix with a fork.
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).
mix the milk, eggs and seasoning together and set aside.
mix the tuna, tomatoes and cheese and fill the pastry-lined muffin cups.
divide the egg mix between the crusts and bake for 20-30 mins or until egg has set.
serve each quiche with a large side salad.