Go Back
–+ servings
Tuna and sweetcorn quiche sq

Tuna and Sweetcorn Quiche

Wendy Faulkner
This delicious tuna and sweetcorn quiche is easy to make, with store cupboard staples. It's got a quick olive oil pastry, that is very easy to handle. And there's little to do for the filling, other than put it in the crust.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Healthy
Servings 6
Calories 331 kcal

Equipment

  • bowl and fork
  • Rolling Pin
  • approx 24 cm pie dish
  • baking sheet

Ingredients
  

Pastry

  • 160 g plain flour
  • pinch salt
  • 70 ml olive oil
  • 50 ml water

Quiche

  • 145 g canned tuna drained
  • 200 g canned sweetcorn drained
  • 70 g mature cheddar grated
  • 3 eggs
  • 180 ml milk
  • handful basil or parsley
  • salt and pepper

Instructions
 

Pie crust

  • Preheat the oven to 180 degrees.
  • Add the flour and pinch of salt to a bowl. Make a well in the centre, and add the olive oil and water. Using a fork, gradually mix the flour into the oil. The pastry will start to come together easily.
  • Bring the dough into a ball with your hands. Place on a lightly floured pastry board or worktop, and lightly flatten the dough with your fingers. Then roll out with a rolling pin into a circle approximately 30 cm round, or to fit the base and sides of your pie dish.
  • Use the pastry to line your pie dish and trim the edges. Prick the base with a fork. Bake in a preheated oven for 10 minutes.
  • Crack one of the eggs into a jug and beat with a fork. Remove the pastry from the oven, and brush a thin layer of beaten egg over the base. Return to the oven for 2 minutes.

Filling

  • Add the drained tuna, sweetcorn and basil or parsley to the pie crust. Sprinkle over the cheese.
  • Add the remaining egg, milk and seasoning to the jug with beaten egg. Beat together with a fork until well mixed. Carefully pour the egg mixture over the quiche.
  • Place the pie dish on a baking sheet, and pop it back in the oven. Bake for 30 minutes until puffed and golden.

Notes

  • As an alternative, you can also use this wholemeal pastry or healthy gluten free pastry for the pie crust. Or, use ready made pastry, or make a crustless tuna and sweetcorn quiche. 
  • This recipe quantity will fill a 24 cm pie dish , approx 3-4 cm deep. Alternatively, you could use a 21 x 21 cm square tin. If you want to use a cake tin, add a layer of baking paper to the pie crust and fill it with baking beans or dry rice. This will help to hold the sides up when you prebake it.
  • If possible, leave the quiche for 10 minutes before cutting so that it can firm up. 

Nutrition

Calories: 331kcalCarbohydrates: 31.9gProtein: 17.2gFat: 15.7gSaturated Fat: 3.4gFiber: 2.1gSugar: 3.4g
Keyword Store cupboard meals, Tuna
Tried this recipe?Let us know how it was!