0
0 ITEM(S) - £0.00 GO

Menu

    • Tuna and Spinach Quiche

    Mark Sharron
    Medium difficulty
    1 hour
    2-4
    Amount Per Serving: Calories 300; Fat 20g; Carbs 16g; Protein 13g
    Tuna and Spinach Quiche is a delicious, savoury dish that is easy to make and packed with flavour. It is a great option for a quick and tasty lunch or dinner. This quiche is made with a flaky pastry crust, a creamy egg and cheese filling, and a flavorful combination of tuna, spinach, and onion. The ingredients are simple, yet the flavour is complex and satisfying. The dish is also very versatile, making it a great option for a variety of occasions.    
    1 rating
    layout 0 comment

    Ingredients

    • 1 9-inch unbaked pie crust
    • 2 tablespoons butter
    • 1 onion, chopped
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 2 cups fresh spinach leaves, chopped
    • 1 (6-ounce) can chunk light tuna, drained
    • 3 eggs
    • 1/2 cup milk
    • 1/2 cup shredded cheddar cheese
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • In a medium bowl, whisk together the eggs, milk, cheese, salt, and pepper.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Pour the mixture into the pre-baked crust and bake for 25-30 minutes, until the centre is set.
    • Let cool before serving.