Tuna and Sweetcorn Quiche
  • Pastry
  • 8oz plain flour
  • 4oz fat at room temperature (I used butter)
  • 1tbsp water, plus more as needed
  • Filling
  • 1 small tin tuna
  • 1 small tin sweetcorn
  • handful of dill
  • 1 white onion
  • 4 eggs, beaten
  • 150ml double cream
  • 50ml milk
  • salt and pepper
  1. Set the oven to 180 degrees C
  2. Start by combining all the pastry ingredients in a bowl; mix through with a knife, cutting and turning to make it cling together. Use your fingertips to judge if you will need to add any extra to the water. The dough should be firm and pliable but not sticky. All the flour and fat should be incorporated.
  3. The pastry now needs to rest in the fridge for a minimum of 30 minutes - something to do with gluten activation. According to Delia this can be done up to 3 days in advance but who knows they'll want to make quiche 3 days in advance? Not me.
  4. Whilst the dough is resting you can make the filling. Start by frying off a finely chopped onion (until translucent, rather than black as above), which will take 8 to 10 minutes. Crack the eggs into a large bowl, season, then add the milk and cream. If you wanted to make the quiche super rich you can substitute the milk for more cream.
  5. When the dough has rested for at least 30 minutes remove it from the fridge and place on a lightly dusted surface. Roll out to a round shape with a rolling pin to a thickness of around 0.5cm. Pick up the pastry carefully, using the rolling pin to transport it if necessary, and place in your flan tin (mine is 25cm and leaves me some pastry left over). Press the pastry into the tin.
  6. Place a layer of baking paper over the pastry, and add ceramic baking beans. Bake for 15 minutes.
  7. Remove the pastry from the oven and tip the beans into a bowl. Break up the tuna and sprinkle over the bottom of the case, and do the same with the onion and sweetcorn. Scatter finely chopped dill over the filling. Pour the egg and milk mixture over. Cook for a further 25-30 minutes, or until the top of the quiche is golden brown.
Recipe by More Than Toast at https://morethantoast.org/tuna-and-sweetcorn-quiche/