Name: Tuna, leek and pumpkin quiche
Prep time: 30 min
Cook time: 110 min
Total time: 140 min
Yield: 1
Ingredients: 2 sheets ready-rolled shortcrust pastry, partially thawed; 200g butternut pumpkin, peeled, cut into 1cm pieces; 36.40 gm olive oil; 1 medium leek, trimmed, halved, washed, sliced; 62.50 ml frozen peas, thawed; 425g can tuna in springwater, drained, flaked; 8 eggs; 117.50 gm reduced-fat sour cream

Tuna, leek and pumpkin quiche

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Prep Time:
30 minutes

Cook Time:
110 minutes

Total Time:
140 minutes

Vegetable-packed tuna quiche, delicious hot or cold.

Ingredients:

2 sheets ready-rolled shortcrust pastry, partially thawed
200g butternut pumpkin, peeled, cut into 1cm pieces
36.40 gm olive oil
1 medium leek, trimmed, halved, washed, sliced
62.50 ml frozen peas, thawed
425g can tuna in springwater, drained, flaked
8 eggs
117.50 gm reduced-fat sour cream

Instructions:

1. Preheat your oven to 200°C/180°C fan-forced and place a large baking tray inside. 2. Line the base and sides of a 5cm-deep, 25cm (base) round, fluted, loose-based flan tin with pastry, trimming any excess. 3. Freeze the tin for 20 minutes or until the pastry is firm.
Place the tin on a preheated baking tray and bake for 10 to 12 minutes, or until the pastry is a beautiful light golden color. Remove from the oven and reduce the temperature to 180°C/160°C fan-forced.
On a baking tray, toss pumpkin with half of the oil and roast for 20 minutes until tender. Set aside. In a frying pan over medium heat, sauté leek in the remaining oil for 5 minutes until tender.
Lay pumpkin, leek, peas, and tuna on pastry. Whisk eggs, sour cream, salt, and pepper until smooth. Pour over vegetables. Bake until just set, about 45-50 minutes. Serve and enjoy!

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