Tuna quiche

Ingredients:

250g ready rolled shortcrust pastry

2 tins of canned tuna, drained and flaked

250ml skimmed milk 250ml low fat crème fraiche

3 eggs, beaten 50g hard cheese, grated (cheddar or similar)

Salt & pepper

Olive oil

Method:

Preheat the oven to 190°C

Line a 20cm tart tin with non-stick baking paper

Roll out the pastry on a lightly floured surface to half a cm thick and cut a large round of pastry slightly larger than the tart tin

Line the tin using the pastry, pressing in well and pricking the base

Trim any overhanging pastry and chill for 10 minutes

Line the pastry case with non-stick baking paper and fill with ceramic baking beans

Bake in the oven for 15 minutes until golden at the edges

Remove the non-stick baking paper and beans and then brush the sides and base of the pastry with a little olive oil

and return to the oven to allow the base to cook and brown for 5 minutes

Remove from the oven and leave to cool on a wire rack

Combine the flaked tuna and seasoning in a mixing bowl

Spoon into the base of the cooked pastry when cool

Beat together the eggs, milk, crème fraîche and seasoning until smooth

Pour on top of the tuna mixture and sprinkle the grated cheese on top

Reduce the oven to 160°C

Bake for 40-45 minutes until the quiche is set