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Monday, February 4, 2013
INSTEAD of a traditional quiche Lorraine, why not try this recipe from reader Sonia French.
Using tuna instead of bacon means it is healthier and helps you towards your recommended weekly quota of oily fish.
Line a flan dish with 6 oz of shortcrust pastry - this can either be bought ready made or you can make by hand or in a food processor.
Simply put 125g/40z of plain flour, 55g/2oz of cubed butter and a pinch of salt into a bowl. Rub the mixture with your fingertips until it resembles breadcrumbs then stir in enough cold water, using a knife, to bind the dough together. For perfect pastry, wrap in clingfilm and chill for 15 minutes before rolling out.
Once you have lined your flan dish, bake blind for about 20-30 mins. on Gas 5/6.
Remove flan dish from oven when just starting to brown a little.
While the flan is cooking, beat 2 eggs and half pint milk in a jug with a little seasoning. Put to one side.
Strain a can of tunafish in brine, then flake this into the flan. Add about 3-4 oz strong cheddar cheese (grated), mix into the tunafish. Then slowly pour over the egg/milk mixture, and
return flan dish to the oven for a further half hour or until nicely brown on the top. Remove from oven and leave to cool and settle for 15mins.
Eat either hot or cold. served with a fresh salad.
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