Tuna quiche is one of those things that I would never dream of ordering in a restaurant for fear of being faced with some fishy, cheesy monstrosity with an oozing heap of coleslaw alongside. However, this is mum’s version. We hanker after it time after time. It’s just delicious. Even the children like it.
First, THE PASTRY:
Crumble 6oz of self-raising flour with 3oz butter in the usual way, with fingers or a pulsing processor. Add just enough cold water to combine it into a non-sticky ball and leave it in a plastic bag in the fridge while you do the other stuff. (NB. We’ve gone imperial because this is a Mum Recipe).
Now, THE FILLING:
Finely chop 2 small onions and 2 cloves of garlic and fry them gently for 5 minutes in a little oil and a little butter.
Stir into the onions a 7oz tin of tuna (drained and flaked), half a teaspoon each of salt and black pepper and quarter of a teaspoon of cayenne pepper. Turn the heat very low and keep cooking for about 5 minutes before setting aside to cool slightly.
In a bowl, combine 4 large eggs, 4oz cream (single or double), 2 tablespoons of milk and 2oz grated cheddar.
Roll out your pastry and pop into a 9″ flan dish. Bake blind if you want to; I never do.
Mix the tuna and onions thoroughly into the egg mixture, then pour into your pastry case.
Place in a pre-heated, moderate oven (190 – 200 degrees) for 30 – 40 minutes until it is firm and beautifully golden.