I hate those mini quiches you get served at parties- the kind where there’s more pastry than filling and if that weren’t bad enough, the pastry is loaded with a multitude of ingredients none of which sound much like butter. But as much as I think it’s important to get the right pastry, I know all too well that eating quiches everyday is not good for the waistline or rearline for that matter. These are little pastry-less quiches, which you can by all means make bigger but I’m a big fan of the perfect bite. Make them bigger and you can serve them with a light salad for lunch or serve little bites warm at a party.
Now, don’t start getting all cross with me that I’ve omitted a rich butter crust and you can stop being snooty about the fact that I’ve used canned tuna. These little bites are full of flavour- and plenty of creamy fats like crème fraîche and gruyère cheese, so you won’t feel shortchanged that there’s no butter.
The recipe is adapted, but I kept the name because it sounds, and I think you’ll agree, so much more intriguing than pastry-less quiche or tuna quiche without the pastry. Buchons do make them sound a little hardwork but I can assure you that you will have these mixed in one bowl and in the oven in 10 minutes. Which is more than can be said for any quiche that demands a homemade crust. But I’ll let you be the judge.
Buchons au thon
Adapted from Molly Wizenburgs A Homemade Life. These work in full size muffin tins too, but as I’m always looking for new things to serve at parties I made them small. You can also add a Tablespoon of tomato paste, which gives a lovely hint of sweetness.
Diet Facts: quiche without the crust. Gluten free
1 x 6oz can tuna in water, drained
3 thin spring onions, finely chopped
2 Tbsp chopped chives, dill or parsley
2 Tbsp drained capers
85g/ 1/3 cup creme fraiche
40g/ 1 very loosely filled cup finely grated Gruyère cheese
Zest 1 lemon
3 eggs, lightly beaten
1/ Heat the oven to 170C/325F/Gas 3. Spray 22 mini muffin holes (or 8 normal sized) with cooking spray.
2/ In a medium-sized bowl mix together all of the ingredients, using a fork, making sure to break up the tuna.
3/ Fill the mini muffin tins using a 1 Tbsp ice cream scoop and bake for 15-20 (20-25 for larger ones) minutes or until puffy and lightly golden. Let sit for 10 minutes before removing from the tin.