Appetizer, Breakfast & Brunch, Quick & Easy, Snack

Crustless Mini Sardines Quiches

Late last year, I scored some discounted canned sardines during an after-Christmas sale. They weren’t near expiry and the ingredients passed my strict rules. All the ingredients are natural. Awesome, right? As I’m down to my last can, I was thinking of sardine salad. Here’s a funny story. I adapted this recipe from Yummy Kai. I found it by chance as I was looking for more information on Yummy Kai which sells free-range egg in Malaysia. I just bought their eggs and wanted to know more about them. Haha

Mini quiches sound more delish, so I decided to make mini sardines quiches. It’s a very lazy simple recipe plus it’s crustless! It’s quick and easy, perfect for breakfast, brunch, snacking and also ideal as an appetizer. When extra laziness (ahem!) calls, you can even skip some of the steps and just dump everything in the bowl. This is also a gluten-free quiche.

Crustless Mini Sardines Quiches
Crustless mini sardines quiches.

Let’s cook!

First thing first, preheat oven to 180oC.

Wild-Caught Sardines In Extra Virgin Olive Oil
Good looking wild-caught sardines in extra virgin olive oil.

Add Caramelized Chopped Onions To Eggs
Cook finely chopped onions with butter in a pan until caramelized. Then add the caramelized onions to the eggs in a large bowl.

Add Ingredients To Bowl
Also add sardines, milk, tomato, carrot, grated coconut, spring onion, salt and pepper. Give it a few good mix until combined.

Scoop Mixture Into Muffin Pan
Grease the cupcake/muffin pan with butter. Then scoop the mixture into the pan. I filled it to 3/4 to 4/5 full and was able to get 9 mini quiches.

Bake in the oven for 13 minutes. Remove the pan from oven and top with sliced cheddar. Please add more cheese and don’t be like me. Bake the mini quiches for an extra 2-3 minutes.

Crustless Mini Sardines Quiches
Plate the mini crustless sardines quiches and top with coriander. You can skip it if you’re not a fan of coriander. It’s best eaten warm.

Crustless Mini Sardines Quiches
Mini morsels of yums! Surprisingly it’s not eggy at all. Very moist with just enough saltiness (majority thanks to the sardines).

I believe you can make this ahead and refrigerate or freeze it be it the mixture or the baked mini quiches. Sardines can be quite fishy. Again, if you’re not a fan, swap it with other fish like salmon, cod, etc. This recipe is very flexible. You can even add meat or more vegetables as well.

If you’ve tried this recipe, please tag #messywitchen in Instagram so I can see it.

Crustless Mini Sardines Quiches
Adapted from Yummy Kai
Makes 7-9 mini quiches

106g canned sardines in oil
4 eggs
60ml (1/4 cup) fresh milk
halves big onion, finely chopped
1 tomato, cubed
3″ long carrot, sliced
1-2 handful fresh grated coconut
1 tablespoon butter + extra for greasing
10-15 pieces cheddar cheese, sliced
1/2 teaspoon salt
freshly grated black pepper
1-2 spring onion, chopped
2-4 coriander, chopped for garnish

1. Preheat oven to 180oC.

2. Cook onion in a pan with butter until caramelized.

3. In a large bowl, add eggs, sardines, milk, caramelized onion, cubed tomato, sliced carrot, grated coconut, spring onion, salt and pepper. Mix until combined.

4. Grease the cupcake/muffin pan with butter. Using a ladle, divide mixture into pan (3/4 to 4/5 full).

5. Bake for 13 minutes. Remove from oven and top with sliced cheese. Return back to oven and bake for 2-3 minutes.

6. Transfer the mini quiches into a serving plate and garnish with coriander. Best serve warm.

Happy eating!

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