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Tuna & Caper Quiche

Servings:           4 (1 quiche)
Total Time:        1 hr
Cooking Time:  30-40 mins
Pre-heat Oven to 180°C

Download this Recipe (.pdf)

Ingredients

200g frozen ready-rolled shortcrust pastry, thawed
self-raising or cake flour, for dusting

For the Egg Custard
3 large eggs
200ml fresh or long-life cream
150ml milk
100g Cheddar or Gruyère cheese, grated
salt & pepper, to taste

For the Filling
170g tin tuna, drained & flaked
2 tsp chopped capers
freshly chopped chives, for garnish

Method

On a floured surface, roll out the pastry and fit into a 23cm greased pie dish.  Prick the base.
Prepare the egg custard by beating the eggs, cream and cheese together in a mixing bowl.  Season with salt & pepper.
Sprinkle the tuna and chopped capers evenly over the pastry base.  Pour the egg custard on top.
Bake in the oven for about 30-40 mins, rotating after 15 mins, until the quiche has set but is not overcooked. The centre of the quiche may be a little soft but it will settle as the quiche cools.
Once cooled, garnish with chives and serve.

Serving Suggestions

Serve with a salad.

Variations

Filling options (all sliced or diced):
* 100g mushrooms & 100g bacon , fried
* 100g ham & 100g tinned asparagus
* 100g leeks & 100g onions,  fried
* 200g smoked salmon & 3 spring onions
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|  Quick Guide to Banting/LCHF  |  Chilli Hotness  |  Cooking Fats & Oils  |  Meat Doneness  |  Grow your own Herbs

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