Spicy Tuna Coconut Quiche
Ingredients:
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1 loaf wholemeal bread, crusts removed
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185g can Ayam Brand™ Chilli Tuna
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½ tsp turmeric powder
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2 shallots, chopped
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200ml Ayam Brand™ Coconut Milk
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2 eggs, lighlty beaten
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Salt, to taste
Preparation:
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Lightly grease 15 cupcake moulds.
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Flatten the bread slices into each mould and trim the edges.
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Preheat the oven to 180°C.
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Mix the tuna with the rest of the ingredients, then fill the bread cups.
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Bake for 10 minutes or until filling is set.
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Cool slightly before serving.
