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
2 tbsp oil ( olive oil or vegetable oil)
6 tbsp plain flour
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)
50 ml milk
100ml cream ( I used Devondale thickened cream)
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 .