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