Tuna Fish Quiche
|9 inch shortcrust pastry||1 (In 1 X 9 Inch Flan Case)|
|Butter||1 Ounce (Filling)|
|Onions||2 Small, finely chopped (Filling)|
|Garlic||1 Clove (5 gm), crushed (Filling)|
|Chopped pimiento||2 Tablespoon (Filling)|
|Canned tuna fish||7 Ounce, drained, flaked (Filling)|
|Pitted black olives||2 Ounce (Filling)|
|Salt||1⁄4 Teaspoon (Filling)|
|Black pepper||3⁄4 Teaspoon (Filling)|
|Cayenne pepper||1⁄8 Teaspoon (Filling)|
|Single cream||4 Ounce (Filling)|
|Cheddar cheese||2 Ounce, grated (Filling)|
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
Place the flan case on a baking sheet and set aside.
In a large frying pan, melt the butter over moderate heat.
When the foam subsides, add the onions and garlic and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Stir in the pimientos, tuna fish, olives, salt, pepper and cayenne and mix well to blend.
Reduce the heat to low and simmer the mixture, stirring occasionally, for 5 minutes or until the tuna fish is heated through.
Remove the pan from the heat and set aside.
In a medium sized mixing bowl, combine the cream, eggs and grated cheese and beat well to blend.
Add the cream mixture to the tuna fish, stirring constantly until they are well blended.
Pour the mixture into the flan case and place the baking sheet in the centre of the oven.
Bake the quiche for 35 to 40 minutes or until the filling is set and firm and golden brown on top.
Remove the baking sheet from the oven and serve the quiche at once, if you are serving it hot.