Tuna & Sweetcorn Quiche With Green Beans & Tomato & Onion Salad.

Wednesday 30th March 2011

When I worked in a restaurant, I used to make 4 of these a day, all with different fillings. Making pastry so often meant it became less daunting. As with everything, the more you do it the easier it gets.

Tuna & Sweetcorn is one of my mum’s party pieces. When mum entertains she likes to do a buffet. That way she can prepare most of it in advance and still be a part of the festivities on the day. No buffet table would be complete without one of these, along with a dressed salmon, a sausage plait, a baked cheese cake, coleslaw and maybe if we’re lucky, a trifle.
But that’s another story.

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Ingredients.

Pastry.
6oz Flour
3oz
Salt
A little water to bind together.

Mix the flour, salt and butter together to make a sand type texture, the finer the better. Add a little water to bind. when you have something that resembles dough, turn it out onto a floured surface. Roll it out to the size of the flan tray but a bit bigger so it comes up the sides. Don’t cut off the excess just fold it in. It makes the edges thicker and besides it’s a waste of good pastry to cut it off and leave in the fridge for a few day before you eventually decide to throw it away. Once in the flan case, prick to bottom of The case with a fork. This allows the pastry to cook through once the filling has been put in.

Filling.
3 Eggs
200ml Cottage Cheese
2 Small tins of Tuna
1 Small Tin of Sweetcorn
100g Grated Cheese
Splash of cream
Salt & pepper
2 Leeks

Dice and fry the leeks until soft and brown before spreading across the bottom of the flan case. Mix the rest of the ingredients together, keeping a handful of cheese to sprinkle on the top, and pour into flan case.

Not very good on times and temperatures as my oven cooks on high or nothing. I usually cook it on 220c until the top is brown and the filling has solidified, about 35 minutes.

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About whatdidyouhavefordinnerlastnight

I started this blog to record the meals I make for my son. One of the many great memories I have of my childhood is the food I ate. The smell of boiling cauliflower on a Sunday morning that steamed up the windows, Lamb sandwiches for tea in front of the tele, cubes of raw jelly at nan’s house and of course mum’s homemade pizza (made with a short crust base) I hope my food creates good memories for my son but if nothing else this blog might jog his memory when he’s older! Enjoy.
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5 Responses to Tuna & Sweetcorn Quiche With Green Beans & Tomato & Onion Salad.

  1. Stef says:

    Looks interesting… Do you use a yellow or a white cheese for the filling?

  2. Mistral Zagni says:

    Again tuna and sweetcorn are not ingredients I would willingly choose for a quiche but again I thoroughly enjoyed it and I especially like the creamy cheese filling.

  3. Pingback: Salmon & Asparagus Tart. | What did you have for dinner last night?

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