So What Can You Do With a Can of Tuna Fish? Easy Mini Potato Quiches and Fresh Herb Salad

This recipe for a potato quiche is really more like a fritata but I call it a quiche because it is baked instead of cooked in a skillet. It is a lovely easy work day dinner for two. It has all the quiche-y ingredients but for one: the crust. Which is why I call it easy quiche instead of difficult fritata. Which I admit is  a bit of a cheat.



Just about everyone has a can of tuna in the cupboard. It is relatively inexpensive, tasty, and nutritious protein. And it ain't just for sammiches or pasta bakes! You can use it as an ingredient in all manner of pretty impressive dishes.





I made this last week for when SD was down on a Wednesday night and we were both working. I like having SD down during the week. It is like we get to try out how it would be if we were actually living a regular life in the same house. Because of this I try to keep work night meals simple and balanced and also easy.





These little bundles of flavour can be made a least of few days ahead. They keep brilliantly in a Tupperware in the fridge and they reheat wonderfully in the microwave with no loss of flavour or texture.



They were also a bit of an experiment for me. I had seen a recipe that used potato for a similar dish that was like a mini fritata because it was fried. It had fairly Mexican flavours but it was the use of potato that inspired me.





Long story short: I had ended up with tons of potatoes and needed to use them up. But didn't just want to boil them or whatever for a side dish.



So I took the idea of the mini fritata and used what ever I had around that I wanted to use up.



This made 12 mini quiches and we ate two each the night SD was here. I know I know. Dinner for TWO you say but I had intended for there to be left overs. These feed me for the rest of the week.



The Ingredients



1 regular sized can of tuna fish, drained

4 medium to large potatoes grated, soaked, and rinsed

3 spring onions (or scallions as they are called in other parts) finely chopped

2 anchovy fillets minced

1/2 cup feta or soft salad cheese

1/2 cheddar or similar cheese grated

4 medium eggs

1 tbsp minced garlic

2 tbsp mayo

Sea salt or other seasoning to taste



The Tools



The usual stuff plus a 12 compartment muffin tin and a pallet knife for getting your quiches out



The Method

Preheat the oven to about 350 (gas mark 7ish)
Oil your muffin tin
Grate your potatoes and rinse thoroughly in a strainer until the water runs clear. You want to get all the starch out
Grate and chop everything else
Combine all the ingredients in a bowl and mix well
Distribute the mixture evenly amongst your muffin tin compartments
Bake 40-60 minutes or until golden brown on top and firm to the touch
Remove from oven and let rest five minutes
Remove quiches from tin carefully with your pallet knife and cool on a rack
The Plan



Up to Three Days Ahead

Make your quiches up completely. These do keep very well.



You can make your sauce ahead too but I just prefer it fresh on the night.



Ten minutes before dinner

Whip up a batch of easy white sauce and flavour it with cheese or what ever you fancy. I went to cheese and green chilies and hint of nutmeg



While you are making the sauce get your sexy man to make a fresh herb salad (or what ever your favourite salad is)



Warm up your quiches in the microwave



Place two on a plate with a good helping of salad and serve with the sauce



The Result





 I will be the first to admit that it isn't too pretty but SD and I both really liked these. They were tasty and warm and the peppery herb salad balanced out the richness of the sauce. And they tasted just as good the next day!



Recommendations



As I said these were a bit of an experiment and there are things I would adjust for next time. All in all though they came out fairly close to what I predicted.



Three eggs would probably have been enough and I would try less cheese and more of something substantial like mushrooms or onions. Tomatoes would be too watery I think. Peppers would be good but I am allergic to them.



I would also try some different seasonings. Paprika or a masala of some kind.



Another thing I would recommend is actually tasting before you bake. Now I know that some people are squeamish about raw egg and it's all in the news like you shouldn't do that you will get food poisoning, but raw egg is actually fairly safe if your eggs have been stored properly. And also if you know where your eggs come from. I only use free range and farm eggs are even better.



It's like SD says: "They tell you that a swan can break your arm but have you ever known or heard of anyone having their arm broken by a swan?"



I have never known or heard of anyone who has gotten sick from eating raw eggs and definitely not in the minute amounts for testing seasoning. If you can get past it you will know before it is too late if things are going to taste good or bad or even worse: indifferent!