Name: Tuna and spinach quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 sheets of puff pastry; 425 gram can drained and flaked tuna; 6 lightly beaten eggs; 1/2 cup grated tasty cheese; 1/4 cup each whole egg mayonnaise and cream; 1 cup baby spinach leaves; 1 tablespoon chopped dill; salad, to serve

Ingredients

1 sheets of puff pastry

425 gram can drained and flaked tuna

6 lightly beaten eggs

1/2 cup grated tasty cheese

1/4 cup each whole egg mayonnaise and cream

1 cup baby spinach leaves

1 tablespoon chopped dill

salad, to serve

Method

1.Preheat oven to 200°C. Lightly grease a 23cm pie dish. Cut 2 sheers of puff pastry in half and ease into prepared dish to cover. Chill until required.

2.In a large bowl, combine tuna, eggs, tasty cheese, whole egg mayonnaise and cream, and season to taste. Spoon half the mixture into the pastry base.

3.Arrange spinach leaves over tuna mixture and sprinkle with dill. Spoon over remaining tuna mixture.

4.Bake for 25-30 minutes. Allow to cool slightly. Sprinkle with extra dill. Serve in wedges with salad.

If liked, add some crumbled feta cheese and chopped semi-dried tomatoes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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