Egg white, Tuna and Asparagus Quiche
This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Muffin tins/ Mini quiche pans5 Min
Pre-heat oven3 Min
Heat olive oil4 Min
Fry onion and asparagus8 Min
Add tuna, dressing and sauce4 Min
Separate bowl mixture5 Min
Dividing mixtures10 Min
Sprinkle mozzarella cheese4 Min
Muffin tins/ Mini quiche pans of 11
Using cooking spray grease a 10-indent muffin tin or 10 mini quiche pans and set aside.
Pre-heat oven of 11
Pre-heat the oven to 180˚C.
Heat olive oil of 11
In a saucepan, heat the olive oil over a medium heat.
Fry onion and asparagus of 11
Add the onion and asparagus and fry for 5-8 minutes until the asparagus begins to soften but does not turn brown
Cool of 11
Remove from the heat and transfer to a mixing bowl. Allow to cool for 10 minutes.
Add tuna, dressing and sauce of 11
In the same bowl, place the tuna, no oil salad dressing and Lazenby sauce and mix well.
Separate bowl mixture of 11
In a separate bowl place, the egg whites, parmesan cheese, salt, pepper and parsley and mix well.
Dividing mixtures of 11
Divide the tuna mixture between the 10 quiche pans and then divide the egg mixture between the muffin pans
Sprinkle mozzarella cheese of 11
Sprinkle the mozzarella cheese over the top.
Baking of 11
Bake for approx. 15 minutes until just set
Cool of 11
Remove and allow to cool in the pans for 5 minutes before transferring to a cooling rack
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