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Mini bites of sunshine


Serve delicious pieces of quiche stuffed with tuna and grated Emmental cheese cheese as an appetizer or a perfect snack in which you can also put asparagus thus enriching your quiche with vegetables.


50 min

Portion for



Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.


  1. Mix flour and cold butter cut into chunks with the electric mixer in a bowl.
  2. When the mixture comes together into a crumbly, lumpy mixture, add salt and sour cream and mix until the dough is smooth. If necessary, finish the dough with your hands.
  3. Place the prepared dough onto a floured surface and roll it out thinly. Use the round mold cutter (Ø about 9 cm) to cut out 24 shapes.
  4. Take 2 muffin molds and place one shape into each muffin cup, squeezing it gently.
  5. Clean, wash and shred spring onions into thin slices and mix them with tuna, grated Emmental cheese, thus prepared mixture place evenly over the shapes in the molds.
  6. Beat the eggs, mix in sour cream and Vegeta and spread the mixture over the fill using the spoon.
  7. Finally, sprinkle with grated Parmesan cheese.
  8. Place the mold into preheated oven at 200° C and bake for 25 minutes.


Replace spring onions with leeks or asparagus, if preferred.


Serve the meal as an appetizer or a finger food.