A delicious, unusual combination of tuna, creamy yoghurt and cheese in shortcrust pastry. Lovely in summer or winter and great for using what you'd have in your cupboard anyway!
My mother used to make this when you could only get Greek Yoghurt on holiday in Greece! She would describe it as mouthwatering - and it really is. Even friends who aren't too fond of canned tuna love this. It's definitely more delicious served cold but can be eaten from the oven.
170g shortcrust pastry
1 (200g) tin tuna in sunflower oil, drained and flaked
2 medium eggs, lightly beaten
140g creamy Greek yoghurt
salt and freshly ground white pepper, to taste
1 tablespoon finely sliced spring onion (optional)
2 tablespoons grated cheese of your choice (e.g. Cheddar)
extra grated cheese for sprinkling
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Preheat the oven to 190 degrees C. Grease a 20cm quiche dish or tart tin.
Roll the pastry out on a lightly floured surface to fit the quiche dish. Transfer to the prepared quiche dish and press gently into the base and sides.
Line the pastry case with baking paper and fill with dried beans (this prevents the pastry from rising and allows it to cook evenly).
Bake in the preheated oven for 8 to 10 minutes until lightly blushed golden brown. Remove from the oven and discard the beans and baking paper.
In a bowl combine the tuna and add the beaten eggs, yoghurt, seasoning, onion and grated cheese then mix well and pour into the pastry case. Sprinkle some grated cheese on the top.
Bake in the preheated oven for about 30 minutes until the centre is firm and the shortcrust pastry is a deep golden colour. Remove from the oven and serve warm, or allow to cool before slicing and serving.