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Tuna Quiche

Western.Chefs's picture
  Dry shortcrust pastry mix 8 Ounce
  Oil 1 Tablespoon
  Plump spring onion 6 Ounce, trimmed and cut into 1 inch slices
  Canned tuna 7 Ounce, drained, flaked
  Eggs 2
  Milk 1⁄2 Pint
  Salt To Taste
  Ground black pepper To Taste
  Parmesan cheese 1 Tablespoon, grated

Make up the pastry dough as instructed on the packet. Roll out and use to line a 23 cm (9 inch) flan dish. Bake blind in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for 15 minutes or until the pastry shows signs of browning.
Heat the oil in a frying pan and fry the spring onions for about 3 minutes. Drain well. Arrange the onions and tuna in the pastry case. Whisk together the eggs and milk and season well. Pour over the filling in the pastry case. Sprinkle the centre with Parmesan cheese. Bake in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 30 to 35 minutes until the filling sets and lightly browns. Take to the picnic in the flan dish, foil wrapped.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1141 Calories from Fat 606

% Daily Value*

Total Fat 68 g104.2%

Saturated Fat 20.9 g104.7%

Trans Fat 0 g

Cholesterol 492.9 mg164.3%

Sodium 1594.1 mg66.4%

Total Carbohydrates 45 g15.1%

Dietary Fiber 4.7 g18.8%

Sugars 18 g

Protein 89 g178.3%

Vitamin A 52.9% Vitamin C 53.6%

Calcium 65.5% Iron 42.2%

*Based on a 2000 Calorie diet


Tuna Quiche Recipe