Prep 15 mins
Cook 20 mins
Can be made ahead. Cover and refrigerate once cooled. To serve, place on a cookie sheet and cover with foil. Bake 10 minutes at 375 degrees.
- 1 1⁄4 cups Bisquick
- 1⁄4 cup butter, softened
- 2 tablespoons boiling water
- 1⁄3 cup canned tuna, drained
- 7⁄8 cup milk
- 1 1⁄2 tablespoons butter
- 1 egg
- 2 tablespoons chives
- 1⁄4 teaspoon salt
- 1⁄2 cup parmesan cheese
- Heat oven to 375 degrees. Spray 24 mini muffin cups with cooking spray.
- Make the crust by mixing the Bisquick and butter in a small bowl. Add boiling water, stirring quickly until soft dough forms.
- Make teaspoon sized balls of dough and press into the muffin cups, forming a little pie crust up the sides and on the bottom.
- Divide the tuna evenly among the muffin cups.
- Beat the milk, butter and egg in a small bowl. Stir in the chives and salt. Spoon 1 1/2 teaspoons of the egg mixture into each muffin cup. Sprinkle cheese on top.
- Bake 20 minutes or until edges are brown and centers are cooked.
We don't have many things in the cupboard right now, so I was looking for a recipe that could add a little flavor to the staples we had at hand. This recope seemed just the thing. I changed a few things: I used a regular muffin pan, I didn't have Bisquick so I made a pie-style crust with flour and shortening and water. Also, I added a small layer of cheddar cheese to the bottoms of the quiches before I put the tuna in, and added some chopped cherry tomatoes and pepper. They were great. Everyone in the family ate them. Even my Fiance' who "doesn't" eat tuna. I put some Lawry's salt on each one before serving it instead of putting salt into the egg mix. I will definitely make this again!! Thank you for the recipe. I think it would probably be yummy with some crumbled bacon too. :)!
These were very tasty, the only problem was the crust. It was extremely dry and crumbly. If that could be changed, I would make these again.