After a busy weekend of running about, I am really enjoying a relaxed Sunday afternoon at home with my parents. Had a very productive day yesterday which included picking up some decorative bits and pieces for my wedding, which I'm really exciting about using in my numerous make and do projects to come! Just finished a delicious lunch and now getting ready to make the journey back to Dublin so I can prepare for the week ahead. For lunch, I made this delicious quiche which I served with a spinach and sun-dried tomato salad. I haven't had quiche in quite a while, and when I do make quiche, I tend to make miniature ones which are quite labour intensive. So this quiche seemed to be quite straight forward and quick to make in comparison. A delicious Sunday treat, but would also be perfect for weekday lunches or dinner.
Tuna and Broccoli Quiche
For the shortcrust pastry
170g plain flour
3-4 tablespoons of cold water
For the filling
1 onion (chopped)
1/2 teaspoon of thyme
1 can of tuna fish (drained)
50g cheddar cheese (grated)
Salt and Pepper to season
For the pastry
1. Rub the butter into the flour using fingertips until the mixture resembles breadcrumbs. Work
quickly to try and keep everything cold.
2. Add a little water, and using a knife, bring the mixture together until it forms a dough.
3. Place the dough in cling film and put in the fridge for 20 minutes before rolling out.
4. Roll out the pastry and place in a well greased 8 inch fluted flan tin, trimming the edges of
any excess pastry. Prick the pastry all over with a fork. Fill the pastry with baking beans and
bake in the oven at 180C for 15 minutes (this is called baking the pastry blind).
For the Filling
1. Fry off the onion and thyme in the butter until the onion if softened. Place the broccoli until al-
dente and set aside.
2. Beat together the eggs, cream and milk. Season well with salt and pepper.
3. Remove the pastry case from the oven and remove baking beads. Fill the pastry case with the
onion, broccoli and tuna. Pour the cream and milk mixture over the other ingredients. Sprinkle the
grated cheese over the quiche.
4. Place in the oven at 180C for 30 minutes or until the quiche is set.
- Generally recipes for quiche will include cream only in the ingredients list, so this version is a
little less calorific as I used half milk, half cream!
- You may need to use a knife to loosen the quiche from the tin slightly, as pictured below. I like
to use a tin with a removable base as I feel it's easier to get the quiche out in one piece for