Tuna and Sweetcorn Quiche

45 minutes
45 minutes


  • 12oz Shortcrust Pastry
  • 7oz and 3.5oz tin Tuna, drained
  • 1 medium can Sweetcorn, drained
  • 4 Eggs
  • ¼pint Milk
  • ½pint Single Cream
  • Salt and Pepper
  • 2oz Cheddar Cheese, grated


  1. Make up the shortcrust pastry. I use 8oz plain flour, 2oz lard, 2oz echo margarine (sic).
  2. Roll out and use to line a 8" or 10" flan tin. Make sure there are no cracks in the pastry then chill for about 30 minutes.
  3. Place a baking sheet in the oven and pre-heat.
  4. Flake tuna and place in the base of the flan. Add sweetcorn and sprinkle on the cheese.
  5. Beat together the eggs, cream, milk and seasoning.
  6. Place flan on the ready-heated baking sheet and gently pour on the egg mixture. Put back in the oven and bake for 45 minutes at gas 6, 400E, 200C or until golden.
  7. Serve warm or cold.

This quiche freezes well. Thaw fully before reheating if nessecary for 10 minutes at the above setting.