Dairy free tuna and corn quiche

Hi

Here is my delicious quiche recipe. It can be made with cream or soy milk.

Tuna and Corn Quiche

Cooking time = 1 hr
Filling
1 x 185 g tin of tuna in brine – squeeze out brine.
1 x 440 g tin of corn – use only ¾ of the tin or use fresh and cut corn from cob.
5 eggs
1 small carton thickened cream (300g) (or for lo-fat recipe use light thickened cream) For dairy free use soy milk. For a larger quiche dish add a little more milk/soy. I use 450g liquid in total.
½ teaspoon salt
pepper to taste.
Optional – ¼ cup grated mozzarella cheese (omit for dairy free)
Base - 2 sheets of puff pastry (for dairy free use the puff pastry that is dairy free)
Nutmeg if using soy milk - sprinkle on top


Method
1. Thaw pastry sheets. Preheat the oven to moderate 180°C.
2. Open tins of tuna and corn but leave the lid just connected. Tip upside down, pressing lid on contents. Drain as much liquid as possible.
3. Lightly grease a flan tin. Tip a teaspoonful of flour in and shake around then tip out excess (the flour stops the pastry sticking).
Place one pastry sheet in flan so that it fits or at least fits one side. Use the other sheet to join where needed. To join - run wet finger along ends that are to be joined. Then slightly overlap and press until seal is formed. Trim any overhang keeping in mind that the pastry will shrink slightly when cooked.
Bake blind (no filling) for 25 minutes or till golden. (Rice or dried beans can be used to weigh down the base – place baking paper on pastry then tip in rice on top of paper). When cooked remove the rice with the paper.
4. Put cream (or soy milk, eggs into a bowl and beat well. Add tuna, corn, cheese, salt and pepper.
Pour into pastry, (if using soy - sprinkle a liberal amount of nutmeg) and bake for 30 - 35 minutes, or until set and a knife inserted into the centre comes out clean. Set on a wire rack to cool slightly before removing from the tin. Leave for 5 minutes before cutting. Serve warm.

This can be rewarmed if not eating immediately.
Keeps for 3-4 days in the fridge.