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Cheesy tuna & sun-dried tomato quiche
Cheesy tuna & sun-dried tomato quiche
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Delicious quiche with sun-dried tomatoes, capers, cheese, and tuna.
Ingredients:
  • 2 sheets frozen shortcrust pastry, thawed
  • 2 x 185g cans tuna, drained
  • 235.00 gm sour cream
  • 40.00 ml basil or parsley, chopped
  • 125.00 ml sun-dried tomato strips, well drained
  • 3 tsp baby capers, (optional) rinsed
  • 187.50 ml grated tasty cheese
  • 3 spring onions, finely chopped
  • Side salad, to serve
Instructions:
  • Preheat your oven to 200C or 180C fan. Cut the pastry sheets in half and line a greased 26cm quiche dish with them. Press the seams together, trim the edges, prick the base, and chill for 30 minutes.
  • Place a piece of baking paper over the pastry base and gently press it down to line the base. Fill the pastry-lined base with pastry weights, dried beans, or rice to blind bake. Bake for 10 minutes. Remove the weights and bake for an additional 5 minutes. Take the pastry out of the oven and lower the temperature to 160 °C or 140 °C for a fan oven.
  • Place the tuna on the bottom of the pie crust. In a bowl, combine eggs, sour cream, spring onions, basil, tomatoes, capers (if desired), and half a cup of cheese. Season with salt and pepper, then pour the mixture over the tuna. Sprinkle the remaining cheese on top.
  • Bake for 40 minutes or until the center is firm. Allow it to cool. Enjoy with a side salad.

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