Tuna, Red Pepper and Potato Quiche (Gluten Free) - Titli's Busy Kitchen
This delicious quiche is gluten free thanks to the use of a potato quiche crust instead of a pastry crust!
Ingredients
For the crust
450 g (16 oz) potatoes
25 g (1 oz) butter
For the filling
150 ml (5 fl oz) milk
3 eggs
120 g (4 oz) canned tuna
50 g (2 oz) sweetcorn
50 g (2 oz) grated cheese
1 red bell pepper, diced
2 shallots, chopped
1 garlic clove, crushed
1 tbsp freshly chopped dill
1 tbsp vegetable oil
salt
pepper
Instructions
Peel and chop the potatoes into 3cm (1") cubes. Cook in boiling water until tender.
Drain, add the butter and mash well.
Put the mash in a 20 cm (8") flan dish and spread well, including up the sides to make the case.
Prick the base a few times with a fork. Place baking paper in the dish and pour in some baking beans. Bake at 180°C (360°F) fan oven, 200°C (400°F) normal oven for 20 minutes.
Remove the paper and the baking beans and return to the oven for another 10 minutes.
Fry the shallots, red pepper and garlic gently in the oil for 5 minutes.
Beat together the eggs, milk and dill. Season well.
Spread the shallot/red peppers on the potato base and add the sweetcorn.
Flake on the canned tuna, then pour on the beaten egg/milk mixture.
Sprinkle on the grated cheese and bake for 20 minutes or until set.
Titli's Tips
You can use any filling you like for this quiche, from the traditional fillings associated with quiche Lorraine to a delightful vegetarian spinach and broccoli quiche. The potato crust is deliciously soft!