Tuna and Sweetcorn Quiche

Ingredients

Serves 6-8

For the filling:
200 g can tuna fish flakes in brine, drained
195 g can sweetcorn niblets, drained
4 spring onions, trimmed and chopped
2 eggs, beaten
1 Tbs Hermesetas Granulated Sweetener
salt and freshly ground black pepper
2 Tsp freshly chopped sage
150 ml skimmed milk

Preparation

Preheat oven to 190ºC (375ºF/Gas Mark 5).

Line a 20 cm (8 in) flan ring with the pastry. Trim the edges.
Mix together the fish, sweetcorn and spring onions and arrange them in the flan case. Beat the eggs with the Hermesetas Granulated Sweetener, seasoning, sage and milk.

Carefully pour this mixture over the flan filling then bake the flan for 30-40 minutes until golden brown and cooked.

Remove the flan ring, transfer to a serving dish and serve the flan cut into wedges with salad.

	kJ	kcal	Carbohydrates	Fat
Recipe	2'426	581	46.0 g	26.0 g
Portion	606	145	11.5 g	6.5 g