Tuna & Spinach Quiche

Recipe by

QL Omega Eggs

Preparation time15 minutes

Cooking time35 minutes

Servings4

Pastry

225 g plain flour

100 g butter (cold)

A pinch of salt

2-3 tbsp water

Filling

5QL Omega Eggs

200 g cream

115 g milk

Salt to taste

Black pepper to taste

50 g baby spinach

1 can tuna chunks

50 g cheddar cheese

10 g parmesan cheese

To make the pastry, first sift the plain flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Next add in salt, then add 2-3 tbsp water and mix till the dough is firm. Knead the dough briefly and gently on a floured surface. Then wrap it in cling film and chill for 20 minutes.
Roll out the dough into a large circle of about 2mm thickness. It should be large enough to line a 10 inch pie tin. Press the dough onto the bottom and sides of the tin; make sure all cracks are covered. With a fork, prick holes on the crust.
Preheat the oven to 180°C. Bake the pastry in the oven for 15 minutes or until it starts to turn golden in colour. Remove and keep aside.
To assemble the quiche, whisk together QL Omega Eggs, cream and milk. Season to taste with salt and black pepper.
Spread baby spinach over the tart base. Line tuna chunks over the baby spinach.
Pour in the egg mixture until it almost reaches the top of the pastry shell. Sprinkle cheddar and parmesan cheese over the top.
Bake in the preheated oven at 180°C for 30 - 35 minutes. Serve immediately.