Tuna quiche

Name: Tuna quiche
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 200.00 g shortcrust pastry; 3.00 eggs large; 150.00 ml cream; 1.00 spring onions finely sliced; 150.00 g tuna tinned in oil, drained

6 servings Prep: 15 mins, Cooking: 50 mins

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (5)

200.00 g	shortcrust pastry
3.00	eggs — large
150.00 ml	cream
1.00	spring onions — finely sliced
150.00 g	tuna — tinned in oil, drained

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Method:

Preheat oven to 200 ºC. Line a 20,5 cm diameter, 2,5 cm deep, loose-based fluted flan tin with the pastry. Press well into the edge, prick the base, trim off any excess pastry and chill for 15 minutes.
Place a baking tray in the oven to heat up. Cover the pastry in the flan tin with baking paper and a layer of dried beans, place the flan tin on the baking tray and bake in the oven for 20 minutes. Remove beans and paper and bake for a further 5 minutes.
Beat together eggs and cream and season generously. Spread spring onion and tuna evenly over the pastry case. Pour eggs and cream over and bake for 25 minutes until firm. Serve warm. Serves 6.