Tuna and broccoli quiche
Prep:
25 mins
Cook:
40 mins
Shortcrust Pastry
175g (6 oz) plain flour, sieved (or use half wholemeal flour)
85g (3 oz) Flora Buttery spread
1-1½ tablespoons water
Filling
100g (3 ½ oz) broccoli florets, blanched in boiling water
200g (7 oz) can tuna, in springwater
2 eggs, medium, whisked
1 tablespoon capers
150ml (¼ pint) semi skimmed milk
55g (2 oz) reduced fat Cheddar cheese, grated
Pre-heat oven to 190ºC, 170ºC fan oven, Gas 5.
Pastry: place Flora and flour in a mixing bowl and rub in until mixture resembles fine breadcrumbs. Stir in water and mix to form a firm dough. Knead on a lightly floured surface until smooth. Roll out to line a 20cm (8 inch) flan dish or ring. Bake 'blind' in pre-heated oven for 10-15 minutes.
Mix all filling ingredients together and spoon into flan case. Return to oven for 30 minutes until set.
This recipe is brought to you by Flora Buttery
Serves
4-6
Preparation Time
25 minutes
Cooking Time
40 minutes
Main ingredients
Fish, Vegetables
Recipe Type
Dinner, Family Dinners, Healthy, Low Calorie
Special Info
Nut free
Level of Difficulty
Easy
