Preheat the oven to 200°C/ 185°C fan/ gas mark 6/ 400°F
Cut the tomatoes in half
For the pastry case:
Press the pastry into the flan dish with your fingers or use a pre-cooked case
Blind-cook the pastry case for 15 minutes, i.e. put a piece of baking parchment on the pastry and cover with baking beans (to stop the pastry rising)
Remove the baking parchment and beans and cook the pastry cases for a further 5 minutes.
Preferably, allow it to cool
For the quiche:
Sprinkle two-thirds of the cheese evenly over the base
Drain the tuna in a sieve to get rid of all the water. Put into a bowl and break the chunks up with a fork. Spoon the tuna evenly over the cheese. Arrange the tomatoes in the tuna
Season generously with salt and pepper. Grate some nutmeg over the tuna (or sprinkle 2-3ml if pre-grated)
Blend the eggs, milk and cornflour in a processor or with a mixer and pour over the filling. Sprinkle the rest of the cheese over the quiche
Reduce the oven heat to 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 20-25 minutes until brown on top
Video
Notes
EverydayCooks Tips:
Make-ahead tip:
Make the pastry case the day before and keep in an airtight container
Batch cook:
Double the recipe to make two 24cm quiches or an18cm quiche and a 28cm quiche
Storage:
Cover in clingfilm and store in the fridge for up to 3 days
Double-wrap in clingfilm and freeze for up to 3 months