Tuna and coconut milk quiches
Ingredients:
- Slices of wholemeal bread, without crust
- 185g tuna with red pepper
- ½ teaspoon ground turmeric
- 2 shallots, chopped
- 200ml of AYAM ™ coconut milk
- 2 eggs, lightly beaten
- Salt pepper
Preparation:
- Lightly grease 15 cupcake molds.
- Flatten the slices of bread in each pan and cut off the edges.
- Preheat oven to 180 ° C.
- Mix the tuna with the rest of the ingredients, then fill the molds with this mixture.
- Bake for 10 minutes or until filling is set.
- Let cool slightly before serving.