• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • Pastry
  • 200g plain flour, sifted
  • 1/4 tsp salt
  • 100g cold butter, diced
  • 1 tbsp lime juice
  • 2 tbsp ice-cold water
  • Filling
  • 1 can chilli tuna, well drained and chillies removed
  • 30g onion, sliced
  • 3 eggs, lightly beaten
  • 2 slices cheddar cheese, coarsely chopped
  • 1/4 tsp chicken stock granules
  • 80g whipping cream

Instructions

  1. Sift flour into a bowl and add in salt. Cut butter into flour with a pastry cutter until mixture resembles fine breadcrumbs.
  2. Make a well in the centre, add lime juice and water. Mix to a firm dough. Wrap in a plastic bag and chill for 30–40 minutes.
  3. Roll out pastry to fit 6 mini fluted flan tins. Bake blind at 180°C for 10 minutes. Remove paper and beans and continue to bake for a further 5 minutes.
  4. To prepare filling: Combine eggs, whipping cream, onion, chicken stock, tuna and cheese in a bowl. Mix well.
  5. Pour tuna filling into the ready baked pie shells and bake at 180°C for about 25–30 minutes or until quiche is golden brown and cooked through. Serve quiche hot or cold.

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