Tuna & Corn Quiche
Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 2 sheets Woolworths shortcrust pastry
- 60grams Woolworths baby rocket
- 425grams John West tuna in springwater, drained, flaked
- 420grams Edgell corn kernels, drained
- 1 cup Woolworths tasty shredded cheese
- 8 Woolworths free range eggs, lightly beaten
- 2teaspoons extra virgin olive oil
Nutrition per serving
3600kJ / 862Cal
3600 Kilojoules or 862 Calories
41% of daily energy intake*
Protein
57.8grams
Fat
45.5grams
Carbs
52.0grams
Sugars
6.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
With a crispy pastry crust and flavoursome filling, this tuna and corn quiche makes a hearty, comforting family weeknight meal.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Using a rolling pin, roll out pastry to make it slightly larger, if necessary. Use pastry to line base and sides of a 3.5cm-deep, 26cm (base), loose-based fluted flan tin, trimming to fit. Place on a large baking tray. Using a fork, prick the pastry base.
Step 2 of 4
Chop half of the rocket and place in a bowl. Add tuna, corn and half of the cheese. Season with freshly cracked black pepper and stir to combine. Spoon tuna mixture into tart case. Pour over egg and sprinkle with remaining cheese.
Step 3 of 4
Bake for 30 minutes or until the filling is set and cheese is golden. Set aside to cool slightly. Remove quiche from tin.
Step 4 of 4
Place remaining rocket in a bowl and drizzle with oil. Season with freshly cracked black pepper and toss to coat. Serve quiche topped with rocket.
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