Friday, 17 June 2011
# 85 Fridays recipes: Tuna and vegetable quiche
I usually keep a can or 2 of tuna in the cupboard and a packet of frozen vegetables in the freezer and this is my favourite way of combining the two, by making a yummy tuna and vegetable quiche.
Start by making and blind baking the shortcrust pastry as explained here.
Meanwhile steam or cook the vegetables for a few minutes in boiling water or following the instructions on the packet. Drain the tuna (I usually use 1 can of tuna steak in brine) and shred it with a fork.
Make a white sauce as follows:
1 tablespoon butter
1 tablespoon cornflour
1/2 tub double cream
Pinch of salt and nutmeg
A few drops of lemon juice (optional)
In a pan melt the butter and then add the cornflour and the double cream. Keep stirring with a wooden spoon over a low to medium heat until it thickens. Season with a pinch of salt and nutmeg. Add a few drops of lemon juice if you want.
Remove the shortcrust pastry from the oven, spread the tuna and the vegetables on the bottom and cover with the white sauce.
Bake in the oven until golden brown.
Cheats version (if you're short on time):
Use a shop bought savoury shortcrust pastry case.
Spread the tuna and the cooked vegetables on the bottom.
Mix 1/2 tub of double cream with 1 egg and season with salt and nutmeg. Pour over the tuna and vegetables.
Bake in a pre-heated oven until golden brown.