Ingredients for Mediterranean Tuna Quiche:
- 6 oz (175 g) shortcrust pastry
- 1 x 7 oz (198 g) tuna fish
- 1 onion, peeled and chopped
- 1 or 2 cloves of garlic
- 2 eggs, beaten
- 4 oz (112 g) medium-fat curd cheese
- ¼ pint (150 ml) single cream
- 1 tablespoon chopped chives
- Salt and pepper
- 1 tablespoon grated Parmesan cheese
- 8 black olives, halved
Method for Mediterranean Tuna Quiche:
- Roll out the pastry and use to line a 8″ (20 cm) flan dish. Prick the base and put in the fridge for about 15 minutes.
- Drain and flake the tuner, reserving about 1 tablespoon of the oil.
- Heat this oil in a pan, add the onion and garlic and fry until soft.
- Put the tuna in the chilled pastry case.
- Blend the eggs, curd cheese and cream together. Stir in the chives and salt and pepper to taste.
- Pour over the tuna in the flan case, sprinkle with the parmesan cheese and arrange the olives on top.
- Bake in a pre-heated oven at Gas Mark 5 (190°C/375°F) for 40 to 45 minutes until firm and golden in colour.
This Mediterranean Tuna Quiche Recipe makes enough for 4 people. Can be eaten either hot or cold. Serve with a crisp green salad.
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What a fantastic sight. I went into it for marrow recipes but couldn’t stop at that as the sight is so well laid out and easy to browse around. Well done!!!
You can include bite-sized pieces if Surimi, or cooked prawns, with the Tuna & crisp up some bacon before frying the onion & garlic. Neither prawns nor quiches ‘reject’ a bacon background…also use Gruyere or Emmental maybe instead of Parmesan.