Ingredients200g 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 |
MethodOn 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
* 100g mushrooms & 100g bacon , fried
* 100g ham & 100g tinned asparagus
* 100g leeks & 100g onions, fried
* 200g smoked salmon & 3 spring onions
