Tuna Mornay Quiche

/ /

Last week I put a call out on the My Family Kitchen facebook page  for what sorts of recipes you would like to see here on the blog. Thanks for all the responses, we have a lot of great recipes to come, that’s for sure! If you have since thought of something you’d like to request you can just leave me a comment below.

This recipe request comes from Kelly, where she asked for something new to do with canned tuna that wasn’t too “fishy”. A favourite tuna recipe has always been the good old tuna mornay. So I bring you a twist on that, with the tuna mornay quiche. It has that perfect combination of creamy white sauce and cheese found in a traditional mornay, but with the added flavours of basil and mustard, along with the crisp biscuity cheese base. It’s great served with a fresh salad, I’ve been enjoying it for lunch all week.

I have to admit that this is the first quiche I have made that has a proper base, propably because of my long standing egg aversion which I am slowly getting over. My previous attempts have been a bit of a “cheats” quiche, where you simply add flour to the mixture and it forms a bit of a base, like this one. I think that method is a totally legitimate one, however there is something pretty nice about having that proper base, especially a cheesy, crumbly, biscuity base like this one.

The base is really simple to make, especially if you happen to have food processor (the dough blade works great for this). You just need to mix together finely grated cheese (just a cheddar or tasty, whatever takes your fancy), butter and flour until it is nice and crumbly. Then just press it into a pie dish and its done!

The filling really isn’t much harder either. You will simply make a white sauce by melting butter in a pan with onion and when it starts to sizzle, add the flour and mustard powder. Stir until the flour has absorbed all of the butter, then add the milk. Keep stirring until the sauce thickens.

Remove from the stove and add tuna, cheese, basil and beaten eggs. Pour the mixture into the base, top with remaining cheese and bake. You will need to reduce the temperature after 10 minutes to 180 degrees C.

Tuna Mornay Quiche

Print recipe
Serves 6 - 8
Prep time 20 minutes
Cook time 50 minutes
Total time 1 hours, 10 minutes
Meal type Lunch, Main Dish
Misc Serve Cold, Serve Hot
Recipe by Adapted from: H King - Recipes from the Laidley Ladies Larder

Ingredients

Base

  • 90g Cheese (Finely Grated)
  • 120g Butter
  • 180g Self Raising Flour

Filling

  • 425g Tuna (Canned, drained)
  • 2 cups Milk
  • 1 teaspoon Mustard Powder
  • 1 heaped tablespoon Plain Flour
  • 30g Butter
  • 1 Onion (sliced)
  • 60g Cheese (Grated)
  • 1/2 bunch Basil (finely chopped)
  • 3 Eggs (beaten)

Topping

  • 30g Cheese (Grated)

Directions

Preheat oven to 200 degrees C.
Thoroughly grease an 11 inch pie dish with removable base.
Base
Mix together finely grated cheese, butter and flour until crumbly. A food processor can be used for this step. Turn mixture out onto pie dish and press using fingers or back of a spoon till dish is lined.
Filling
Place butter and onion in a saucepan and heat until it starts to sizzle. Remove from stove and add flour and mustard powder and stir until flour absorbs the butter.
Add milk and return to stove, stirring constantly until sauce thickens. Remove from stove and add tuna, cheese and basil. Gently stir in beaten eggs and pour mixture into prepared base.
Sprinkle grated cheese over the quiche and bake for 10 minutes before reducing temperature to 180 degrees C and baking for another 30 to 40 minutes. Quiche is ready when it is firm to touch.
Powered by GetMeCooking

 

 

Pin It