Quiche with tuna fish

Torta salata al tonno
The French claim to have invented this dish, which they call a quiche. In England and America it might be known as a pie, and the Italians would talk about a torta salata. No matter the name, open savoury pies with egg and cheese filling make great finger food. Perfect as a fast food sandwich substitute, in a picnic basket or as a car or tv dinner. The children just love it.

But don’t buy the pastry ready-made. It clings and crumbles and contains far too much fat, compared to the home made version, which can be ready for use in no time at all.

Ingredients
For the pastry
4 dl flour
100 g butter
salt
Water

For the filling
4 eggs
1 dl cream (or milk)
2 small cans of tuna
1 dl mozzarella and parmesan cheese
20 olives
salt, pepper

Preparation
Pour the flour in a bowl, add and little salt and cold butter, and chop the butter in small pieces with a knife.
Rub flour and butter between your fingers till they resemble white bread crumbs
Use 1 tbsp cold water to collect the pastry.
Grease a pie tin and line it with pastry. (It may be easier to handle, if you wrap the pastry in plastic, before it is rolled out):
Prick the pastry with a fork, cover with baking paper, fill with dried beans, and blind bake for 20 minutes at 180C/350F.
For the filling, beat eggs with cream. Mix with 2 small cans of tuna, cubed mozzarella and grated parmesan.
Take the quiche out of the oven. Remove greaseproof paper with the dried beans.
Pour filling in the pre-baked pastry shell. Sprinkle with black olives, and return the quiche to the oven.
Bake for another 20 minutes until the filling is golden.
Serve cold or tepid with a nice green salad.