Thursday, November 14, 2013

Potato and Tuna Quiche



My blogger friend Zoe, from Bake for Happy Kids, made this  beautiful quiche a few days back and she advised me that its better to make the custard using cream instead of milk.  I took her advice  while making this quiche and it tasted  great,  and the boys loved it.  Quiche is also a great way to feed eggs to egg hating kids.
This  quiche is a recipe I  have on a book based on potatoes . The base is made of mashed potatoes instead of short crust pastry  and a very easy and economical recipe.

Tuna and Potato Quiche : recipe adapted from  Whats cooking potatoes by Jenny Stacee

450g potatoes
2 tbsp oil ( olive oil or vegetable oil)
6 tbsp plain flour

Filling
1 small onion, chopped
1/2 a red bell pepper, diced
1 clove garlic, chopped
1 can tuna, drained and flaked
1 tomato deseeded  and chopped
salt and pepper
green chillies chopped ( optional)

Custard :
50 ml milk
100ml cream ( I used Devondale thickened cream)
2 eggs
1/2 cup grated chedder cheese
tiny pinch salt and pepper

1. Place potatoes in a pan with water and cook  till  done , drain and while still warm mash   or push through a ricer . Add oil , salt and flour and mix well till you  get a nice  ball.  Spread on a lightly oiled 10 inch pie plate  .  Prick with a fork and  cover with a foil or baking paper,  pour some rice or lentlis or dried beans and bake blind in a  oven till lightly golden,   about 20 minutes, remove beans and paper and pop back in the  oven and  bake  further 5 minutes . Remove and set a side to cool.

2.  To make the filling, heat  a bout 2 tbsp oil in a frying pan, and saute' your onions till soft , add garlic and tomatoes and cook till the tomato goes mushy. Stir in tuna  season with salt and a good helping of ground black pepper, add chillies if using and stir fry for 2-3 minutes , the mixture should be dry.
Remove the tuna from heat, mix in red peppers and spread the mixture  in the quiche base.


3. Prepare the custard  by measuring cream and milk into a measuring jug, add eggs and  chedder cheese. Whisk with a fork till mixed well. Season with a tiny bit of salt and generous helping of freshly ground black pepper.  Gently pour   the  custard  over the tuna , give the pie plate a gentle shake to settle the custard all through the plate.  Pop in to the oven and bake for  about 20 minutes till the top is golden and  set.

Let it cool 10 minutes  before slicing. Serve ,  cut into slices with a nice salad for a light dinner . Its great for school lunches as well .

7 comments:

  1. Never thought using tuna for quiche... I have to give it a try! :)

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  2. Quiche looks very yummy. Ready to have that piece now.

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  3. This is not only delicious, also protein rich!

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  4. It so so nice to see you still blogging Nammi. I was reading your post and you seem to eat lots of fish in so many ways. I have to come more often to get some ideas to cook fish at home.

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    Replies
    1. I live in a country where fish is main source of protein and the one thing I grew up is eating a type of tuna known as skipjack tuna. So yes, I eat a lot of fish :)

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  5. this looks great can you believe I have never made quiche :-)

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  6. Hi Nammi,
    Your quiche looks delicious! We love quiches and tuna with potato sounds great!
    You are welcome to link your post at my cookbook event, link is below :
    http://mycookinggallery.blogspot.com/2013/11/cook-your-books-6.html
    Thanks for sharing!

    ReplyDelete

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