Potato & Tuna Quiche

The base for this quiche is made from mashed potato instead of pastry, giving a softer textured case (shell) for the tasty tuna filling.

Potato Tuna Quiche

Serves: 4

Preparation time: 20 minutes

Cooking time:  1 hour



450 g/1 lb floury (mealy) potatoes, diced

25 g/1 oz/2 tbsp butter

6 tbsp plain (all-purpose) flour


1 tbsp vegetable oil

1 shallot, chopped

1 garlic clove, crushed

1 red (bell) pepper, diced

175g/6 oz can tuna in brine, drained

50 g/1 ¾ oz canned sweetcorn, drained

150 ml/ ¼ pint/ 2/3 cup skimmed milk

3 eggs, beaten

1 tbsp chopped fresh dill

50 g/1 ¾ oz mature (sharp) low-fat cheese, grated

salt and pepper


fresh dill sprigs

 lemon wedges



Cook the potatoes in a pan of boiling water for 10 minutes or until tender. Drain and mash the potatoes. Add the butter and flour and mix to form a dough.

Knead the potato dough on a floured surface and press the mixture Into a 20 cm/8 in flan tin (pan). Prick the base with a fork. Line with baking parchment and baking beans and bake blind in a preheated oven, 200oC/400oF/Gas Mark 6, for 20 minutes.

Heat the oil in a frying pan (skillet), add the shallot, garlic and (bell) pepper and fry gently for 5 minutes. Drain well and spoon the mixture into the flan case (shell), Flake the tuna and arrange it over the top with the sweetcorn.

In a bowl, mix the milk, eggs and chopped dill and season.

Pour the egg and dill mixture into the flan case (shell) and sprinkle the grated cheese on top.

Bake in the oven for 20 minutes or until the filling has set. Garnish the quiche with fresh dill and lemon wedge. Serve with mixed vegetables or salad.

Bon Appétit!

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