Supper dish, Quiche au Thon (keesh oh tawn) may be served with Tomato and Green Pepper Salad and some well-chilled white Hermitage or Provencal wine.
1 X 9-inch Flan Case made with shortcrust pastry
1 oz. butter
2 small onions, finely chopped
1 large garlic clove, crushed
2 tablespoons chopped pimientos
7 oz. canned tuna fish, drained and flaked
2 oz. stoned green or black olives
½ teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
4 fl. oz. single cream
2 oz. Cheddar cheese, grated
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C). Place the flan case on a baking sheet and set aside.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the onions and garlic and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Stir in the pimientos, tuna fish, olives, salt, pepper and cayenne and mix well to blend. Reduce the heat to low and simmer the mixture, stirring occasionally, for 5 minutes or until the tuna fish is heated through. Remove the pan from the heat and set aside.
In a medium-sized mixing bowl, com-bine the cream, eggs and grated cheese and beat well to blend.
Add the cream mixture to the tuna fish, stirring constantly until they are well blended.
Pour the mixture into the flan case and place the baking sheet in the centre of the oven. Bake the quiche for 35 to 40 minutes or until the filling is set and firm and golden brown on top.
Remove the baking sheet from the oven and serve the quiche at once, if you are serving it hot.