Tuna and Leek Quiche

My apologies to my loyal followers, have been a bit busy this month, with flu and a quick trip to Malaysia for hubby's graduation and finally the stupid internet connection crashed.
I am sticking to quick and easy recipes these days. Got a crawling baby around which means he is busy trying to get on his feet or toppling over. Quiche is something I love to make and my elder son loves to eat because he says its a lot like a pizza, in his opinion.
Somehow I never stick to a certain recipe when it comes to making short-crust pastry, and always end up with a little extra dough which can be stored in the fridge for a week or freezer for a few more weeks.  So you can either make the short crust recipe here or use ready-made ones from supermarkets or just follow the recipe below.

Recipe: Tuna and Leek Quiche

Pastry :
            1 1/4 cups plain flour, sifted
             About 50g butter
             pinch of salt, pepper and dried thyme
             some ice-cold water

When making this pastry, make sure everything is cold.  If you want to make the pastry richer use a cold egg, beaten. 
Place flour in a bowl, and rub in butter. Because the butter is cold, it's easier if you grate it in, using the large hole side of the grater. Just rub it in, not so much but enough to mix in. 
Add water slowly,  little by little mixing in just till a dough ball forms. Wrap with a cling film and leave to rest in the fridge for  30 minutes. Take it out after 30 minutes, and roll it on lightly floured baking paper. This makes it easier to transfer to the baking tray preferably one with a loose bottom like a tart tray or a springform pan. Neaten the edges prick the inside, place a wrinkled-up baking paper inside the pastry case, fill with rice or beans and bake in a moderately hot oven about gas at about 200 degrees Celsius, for about 10 minutes, till lightly golden. Remove and cool.

Filling :
              1 can tuna ( oil drained and flaked)
              2 small leeks, or 1 large one, finely sliced
              1-2 green chillies, finely sliced
              1 small tomato, deseeded and chopped
              1 tbsp finely chopped parsley or pinch of dried herbs
              salt/pepper
              Butter and olive oil

While the pastry shell is in the oven, heat a frying pan with 1 tbsp butter and a drizzle of olive oil.  Saute your leeks till they go soft. Add tomato and herbs if using dried, and stir fry till the tomatoes are soft.  Add the flaked tuna, chillies, salt and pepper and stir fry till the mixture is quite dry. Taste adjust the seasoning, and stir in the chopped parsley if using fresh herbs.  Switch off and let the mixture cool.

Custard:
250 ml milk
2 eggs
a big handful or two of grated cheddar
big pinch of pepper

Beat eggs into milk, and stir in cheddar and pepper. No need for salt as the cheese is quite salty. 

Assembling the Quiche:
Spread the tuna mixture in the baked pastry case. Carefully pour in the custard, till it reaches just a little below the top of the pastry case. Give a little shake to the tray so the custard settles in.
Bake in a preheated 200-degree Celsius oven for about 30- 40 minutes till the top is lightly golden and set. Insert a toothpick inside, it should come out clean, and it is done.
Take it out of the oven, and cool it before cutting it into wedges. Serve and Enjoy!!!