Tuna, leek and pumpkin quiche

Cooking Fish Tuna, leek and pumpkin quiche

This tuna quiche, which is packed full of vegetables, can be served warm or at room temperature.

Lables: Low carb Low sugar Lower gi Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Place a large baking tray in the oven. Preheat oven to 200°C/180°C fan-forced. Line base and sides of a 5cm-deep, 25cm (base) round, fluted, loose-based flan tin with pastry. Trim excess pastry. Place tin in freezer for 20 minutes or until frozen.
  2. Place tin on heated baking tray. Bake for 10 to 12 minutes or until pastry is light golden. Remove from oven. Reduce temperature to 180°C/160°C fan-forced.
  3. Combine pumpkin and half the oil on a baking tray. Bake for 20 minutes or until tender. Set aside. Meanwhile, heat remaining oil in a frying pan over medium heat. Cook leek for 5 minutes or until tender.
  4. Arrange pumpkin, leek, peas and tuna over pastry. Using a fork, beat eggs, sour cream and salt and pepper in a jug. Pour egg mixture over vegetables. Bake for 45 to 50 minutes or until just set. Serve.

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2 sheets ready-rolled shortcrust pastry, partially thawed
200g butternut pumpkin, peeled, cut into 1cm pieces
2 tbsp olive oil
1 medium leek, trimmed, halved, washed, sliced
1/4 cup frozen peas, thawed
425g can tuna in springwater, drained, flaked
8 eggs
1/2 cup reduced-fat sour cream

Adv

Autors
Preparation time
30
Cooking time
1:50
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Fish
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