Need a Cheap Dinner? Make Tuna Casserole Quiches in Your Air Fryer
Tuna Casserole Quiches are easy to make, inexpensive, nutritious, and tasty. You can mix them up in minutes, and the quiches bake in the air fryer in about 25 minutes. The quiches include no hard-to-find ingredients, and they're great when you discover you haven't thawed anything and you don't have many leftovers in the frig. The quiches are loaded with spinach--frozen is fine--as well as tuna. The cheap, non-fancy chunk light tuna will do, so not to worry. The quiches, of course have eggs and milk in them, and I use Colby-Jack cheese. If you'd prefer cheddar or Swiss, those will work, too. The quiches are adaptable to what you have available. I make the quiches in 5- X 2-inch pans and bake the quiches one-at-a-time in the air fryer. If you have a large air fryer, you may be able to adjust your pan size and bake one large quiche. Enjoy!
Air Fryer Tuna Casserole Quiches -- Makes 2 Small Quiches
2 cups of frozen spinach
1/4 cup of chopped onion
1/2 teaspoon of garlic powder
12-ounce can of tuna, drained
1 teaspoon of Dijon mustard
1/4 teaspoon of pepper
1 - 1 1/2 cups of soft bread crumbs
2 large eggs
1 cup of milk
1 cup of shredded cheese (I use Colby-Jack, cheddar, or Swiss)
Spritz two 5- X 2-inch or similar pans with non-stick cooking spray and set them aside. Place the frozen spinach in a large, microwave-safe bowl and microwave it until it has thawed and released it's liquid. Drain the spinach well. To the bowl with the spinach add the onion, garlic powder, tuna, Dijon, and pepper and mix them together well. Stir in the bread crumbs, eggs, milk, and cheese and mix until everything is thoroughly combined. Divide the mixture between the two prepared pans. Place on pan in your air fryer basket, place the basket in the air fryer, and cook the quiche at 300 degrees for 20-25 minutes or until firm to the touch and a deep golden brown. Repeat the cooking process with the remaining quiche. You can serve the quiche from the pan or flip it out onto a plate to serve it (first loosen the edges, then flip it, top down, onto a plate or waxed paper, then put another plate/paper on the bottom of the quiche and turn it right-side up--voila!).