Satisfying Sweetcorn, Tuna and Chives Quiche Cups
An easy recipe for those times that you don’t have time to shop or cook. Use leftover rice and pantry-friendly ingredients such as canned tuna and sweetcorn kernels.
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1 cup Spekko Long Grain Parboiled Rice
2 cups water
pinch of salt
170 g can shredded tuna, drained
½ X 410 g sweetcorn kernels, drained
¼ cup sliced spring onion
6 eggs, lightly beaten
½ cup milk
salt and pepper
sour cream
chopped chives, optional
Preheat oven to 170°C and grease a standard size muffin tray.
In a medium pot, add the Spekko rice to 2 cups of salted water. Bring to the boil, cover & reduce the heat to a simmer. Allow to simmer for 20 – 25 minutes. Turn off the heat and allow the rice to sit covered for a further 10 – 15 minutes until you can fluff the rice with a fork. Allow to cool.
In a large bowl, combine the cooked rice with the tuna, sweetcorn & spring onion.
Divide this mixture equally in the muffin wells.
Combine the eggs, milk, salt & pepper & whisk well.
Pour over the rice mixture until the muffin wells are filled.
Bake for 20 - 25 minutes.
Serve warm with sour cream & chopped chives.