• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Pastry
  • 200g plain flour, sifted
  • 1/4 tsp salt
  • 100g cold butter, diced
  • 1 tbsp lime juice
  • 2 tbsp ice-cold water
  • Filling
  • 1 can chilli tuna, well drained and chillies removed
  • 30g onion, sliced
  • 3 eggs, lightly beaten
  • 2 slices cheddar cheese, coarsely chopped
  • 1/4 tsp chicken stock granules
  • 80g whipping cream


  1. Sift flour into a bowl and add in salt. Cut butter into flour with a pastry cutter until mixture resembles fine breadcrumbs.
  2. Make a well in the centre, add lime juice and water. Mix to a firm dough. Wrap in a plastic bag and chill for 30-40 minutes.
  3. Roll out pastry to fit 6 mini fluted flan tins. Bake blind at 180°C for 10 minutes. Remove paper and beans and continue to bake for a further 5 minutes.
  4. To prepare filling: Combine eggs, whipping cream, onion, chicken stock, tuna and cheese in a bowl. Mix well.
  5. Pour tuna filling into the ready baked pie shells and bake at 180°C for about 25-30 minutes or until quiche is golden brown and cooked through. Serve quiche hot or cold.

You may also like

2 thoughts on “Tuna Quiche”

  1. Steph - June 15, 2020 at 3:19 pm

    Hi, may I know the size of the mini fluted flan tins? Thanks.

    • Kuali Cares - June 30, 2020 at 2:50 pm

      Hi Steph, it’s 6″ flan tin, we have revised the typo. Happy Cooking!


Leave a Reply

Your email address will not be published.