Recipe - Tuna Kick Quiche

8 ounce Tuna
1 ounce Butter or margarine
1 small Onion; finely chopped
4 ounce Fresh spinach;
(approximately 12
; leaves)
4 ounce Drained canned sweetcorn
2 Eggs
8 Floz single cream
2 ounce Cheddar cheese; grated
1 teaspoon Fresh tarragon
Salt and pepper

PASTRY
6 ounce Plain flour
One half teaspoon Salt
4 ounce Lard or vegetable fat
2 tablespoon Iced water; up to 3

Preheat the oven to 400F/200C/gas 6.

For the pastry, sift the flour and salt into a mixing bowl. Using a
pastry blender or 2 knives, cut in the fat until the mixture
resembles coarse breadcrumbs. Sprinkle the water, 1 tablespoon at a
time, tossing lightly with your fingertips or a fork until the dough
forms a ball.

On a lightly floured surface, roll out the dough and use it to line a
10 inch quiche dish or loose bottomed tart tin. Ease the pastry in,
taking care not to stretch it. Trim off the excess pastry. Line the
pastry case with greaseproof paper and weigh it down with pastry
weights or dried beans. Bake for 10 minutes. Remove the paper and
weights or beans and bake until the pastry is set and beige in
colour, about 5 minutes longer. Allow to cool.

Finely chop the onions and fry in the butter or margarine until
softened, about 5 minutes. Stir in the sweetcorn and cook for 2
minutes longer. Place in the bottom of the case.

In a small bowl, beat the eggs with the cream. Stir in the tuna,
cheese, spinach leaves, salt and pepper and Three fourths of the fresh
tarragon. Pour into the pastry case and bake until the filling is
set, about 2530 minutes.

To garnish, sprinkle with the remaining finely chopped tarragon.

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