Tuna and Sweetcorn Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">185g tinned tuna in spring water, drained</li><li class="ingredients-single-item">165g sweetcorn (tinned, drained or frozen, thawed)</li><li class="ingredients-single-item">1 small onion, finely diced</li><li class="ingredients-single-item">100g mature cheddar cheese, grated</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">1 tbsp fresh dill, chopped (or 1 tsp dried)</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li><li class="ingredients-single-item">1/4 tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or dried rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pastry by placing the flour and salt in a large bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Working with cold ingredients helps achieve a flaky pastry texture as the butter creates steam pockets when baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water a tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overwork the dough as this develops gluten, making the pastry tough. Form into a disc, wrap in cling film and chill in the refrigerator for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 200°C (180°C fan/gas mark 6). On a lightly floured surface, roll out the pastry to about 3-4mm thickness, creating a circle large enough to line your tart tin with some overhang.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Carefully drape the pastry over your rolling pin and transfer it to the tart tin. Gently press into the corners without stretching the dough. Trim the excess, leaving about 1cm overhang (this prevents shrinkage). Prick the base with a fork, line with baking parchment and fill with baking beans.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5 minutes until the base looks dry but not colored. The blind baking ensures your pastry base stays crisp when filled with the wet custard mixture. Reduce oven temperature to 180°C (160°C fan/gas mark 4).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry case cools slightly, prepare your filling. Sauté the diced onion in a little butter or oil over medium heat until soft and translucent but not browned, about 5 minutes. Set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a bowl, gently flake the drained tuna with a fork, keeping some larger chunks for texture. In another large bowl, whisk together the eggs, cream, and milk until well combined. This custard base should be smooth and homogeneous to ensure even cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add the cooled onions, sweetcorn, tuna, grated cheese, dill, salt, and pepper to the egg mixture. Stir gently to combine, being careful not to break up the tuna too much. The variety of textures will make each bite interesting.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place your pastry case on a baking sheet (this makes it easier to transfer to the oven), then carefully pour in the filling mixture. Fill it right to the top but avoid spilling over the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the center of the oven for 35-40 minutes until the filling is set but still has a slight wobble in the center when gently shaken. The quiche will continue to set as it cools. The top should be golden brown and puffy. If it's browning too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the quiche to cool in the tin for at least 10-15 minutes before removing, as this helps the custard to set completely. The residual heat continues to cook the center gently without overcooking. Serve warm or at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>This quiche keeps well in the refrigerator for up to 3 days. You can enjoy it cold or reheat individual slices in a 160°C oven for 10-15 minutes until warmed through. Perfect with a crisp green salad for a satisfying meal!</li></ol>