Bake: Bake for 20–25 minutes or until the quiches are puffed up and golden brown. A toothpick inserted should come out clean.
Cool & Serve: Let cool slightly before serving. Carefully remove from the cans by sliding a knife around the edge.
Serving and Storage Tips:
Serve warm for breakfast or brunch with a side salad or toast.
Store leftovers in the fridge for up to 3 days. Reheat in the microwave or oven.
Great for meal prep — make a batch and enjoy throughout the week.
Variations:
Meaty: Add diced ham, cooked bacon, or shredded chicken.
Spicy: Add chopped jalapeños or a pinch of chili flakes.
Dairy-Free: Use plant-based milk and cheese alternatives.
Crust Option: Place a small round of pastry at the bottom before adding the egg mix for a crust-like base.
FAQ:
Q: Are tuna cans safe to bake in?
A: Yes, as long as they’re clean and undamaged. Always check for sharp edges and ensure they are oven-safe (most are, but avoid any with coatings that could melt).
Q: Can I use other canned goods for this?
A: Absolutely! Any similarly sized can will work—just ensure it’s safe and clean.
Q: Can I freeze these mini quiches?
A: Yes! Wrap them individually and freeze for up to 2 months. Thaw and reheat when needed.
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