RECIPE OVERVIEW
These scrumptious tuna quiches by Caitrion Barron of 'Tried. Tested. Tasted' are full of flavours.
Ingredients Add to Shopping List
Serves: 4 people
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2 tbsp Basil Leaves
shredded -
2 tbsp Cheddar Cheese
-
350 ml Double Cream
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3 - Eggs
2 yolks -
50 g Mixed Roast Peppers
chopped -
2 tbsp Parmesan Cheese
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1 pinch Pepper
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1 pack Ready-to-roll Shortcrust Pastry
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1 pinch Salt
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80 g Sundried Tomatoes
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1 jar SuperValu Signature Tastes Wild Irish Tuna
drained
Method
- Blind bake your pastry in 6 small individual tins or one large tin for 12 mins then use left over egg white and paint the base pop back into oven for 5 minutes to seal. Set aside.
- Make custard. Mix the eggs, cream, salt and pepper together.
- Arrange the tuna, half of the tomatoes, peppers, half of the basil and cheese pour over custard and top with remaining tomatoes, basil and cheese and bake for 18 minutes or if using large dish 25 minutes.
- Let the quiches rest for 5 minutes and serve with green salad. Enjoy hot or cold.
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