Tuna Quiche

Ingredients

• pastry
• 2 x 185 g cans tuna drained
• 3/4 cup ricotta cheese
• 2 tbsp basil or parsley chopped
• 1/2 cup sun-dried tomato strips well drained
• 3 tsp baby capers rinsed
• 3/4 cup grated tasty cheese
• 6 eggs
• 3 spring onions finely chopped

Method

• Preheat oven to 180°C fan.
• Line a flan dish with pastry. Line pastry base with baking paper. Fill with pastry weights, dried beans or rice to blind bake pastry case.
• Bake for 10 mins. Remove weights and bake a further 10 mins.
• Remove from oven and reduce temperature to 140°C.
• Arrange tuna on base of pie case. Whisk eggs, spring onions, basil, tomatoes, capers and cheese. Season with pepper and pour over tuna.
• Bake for 40 mins or until set. Remove and cool. Serve with salad.

Source

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