recipeName: 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
steps: 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.
NER: crust wheat flour rosemary butter salt milk filling milk eggs salt black pepper cayenne pepper tuna baby tomatoes mozzarella cheese