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"Tuna Kick Quiche"

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  • 8 oz Tuna
  • 1 oz Butter or margarine
  • 1 sm Onion; finely chopped
  • 4 oz Fresh spinach; (approximately 12 leaves)
  • 4 oz Drained canned sweetcorn
  • 2 Eggs
  • 8 Floz single cream
  • 2 oz Cheddar cheese; grated
  • 1 ts Fresh tarragon
  • Salt and pepper
  • 6 oz Plain flour
  • 1/2 ts Salt
  • 4 oz Lard or vegetable fat
  • 2 tb Iced water; up to 3


Preheat the oven to 400F/200C/gas 6.
For the pastry, sift the flour and salt into a mixing bowl. Using a pastry blender or 2 knives, cut in the fat until the mixture resembles coarse breadcrumbs. Sprinkle the water, 1 tablespoon at a time, tossing lightly with your fingertips or a fork until the dough forms a ball.
On a lightly floured surface, roll out the dough and use it to line a 10 inch quiche dish or loose bottomed tart tin. Ease the pastry in, taking care not to stretch it. Trim off the excess pastry. Line the pastry case with greaseproof paper and weigh it down with pastry weights or dried beans. Bake for 10 minutes. Remove the paper and weights or beans and bake until the pastry is set and beige in colour, about 5 minutes longer. Allow to cool.
Finely chop the onions and fry in the butter or margarine until softened, about 5 minutes. Stir in the sweetcorn and cook for 2 minutes longer. Place in the bottom of the case.
In a small bowl, beat the eggs with the cream. Stir in the tuna, cheese, spinach leaves, salt and pepper and 3/4 of the fresh tarragon. Pour into the pastry case and bake until the filling is set, about 25-30 minutes.
To garnish, sprinkle with the remaining finely chopped tarragon.
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