Tuna and broccoli quiche

Name: Tuna and broccoli quiche
Prep time: 25 min
Cook time: 40 min
Yield: 4-6
Ingredients: Shortcrust Pastry; 175g (6 oz) plain flour, sieved (or use half wholemeal flour); 85g (3 oz) Flora Buttery spread; 1-1½ tablespoons water; Filling; 100g (3 ½ oz) broccoli florets, blanched in boiling water; 200g (7 oz) can tuna, in springwater; 2 eggs, medium, whisked; 1 tablespoon capers; 150ml (¼ pint) semi skimmed milk; 55g (2 oz) reduced fat Cheddar cheese, grated

Prep: 25 mins

Cook: 40 mins

Shortcrust Pastry

175g (6 oz) plain flour, sieved (or use half wholemeal flour)

85g (3 oz) Flora Buttery spread

1-1½ tablespoons water

Filling

100g (3 ½ oz) broccoli florets, blanched in boiling water

200g (7 oz) can tuna, in springwater

2 eggs, medium, whisked

1 tablespoon capers

150ml (¼ pint) semi skimmed milk

55g (2 oz) reduced fat Cheddar cheese, grated

Pre-heat oven to 190ºC, 170ºC fan oven, Gas 5.

Pastry: place Flora and flour in a mixing bowl and rub in until mixture resembles fine breadcrumbs. Stir in water and mix to form a firm dough. Knead on a lightly floured surface until smooth. Roll out to line a 20cm (8 inch) flan dish or ring. Bake 'blind' in pre-heated oven for 10-15 minutes.

Mix all filling ingredients together and spoon into flan case. Return to oven for 30 minutes until set.

This recipe is brought to you by Flora Buttery

Serves
4-6

Preparation Time
25 minutes

Cooking Time
40 minutes

Main ingredients
Fish, Vegetables

Recipe Type
Dinner, Family Dinners, Healthy

Special Info
Nut free

Level of Difficulty
Easy