Tuna, Leek and Pumpkin Quiche

July 13, 2010

I have been away again ... its winter break, so I decided to take the kids on holiday to Malaysia... we did a lot of shopping, spending time with family and friends... A visit to Malaysia will be incomplete without indulging in local cuisine... will post some photos soon...

After indulging so much of spicy food... and of course too much of meat... the three of us (we went off without Mr H... he has to work and earn $$$ for us to spend..hahaha!!!)...we are on seafood diet for a week...Mr H Jr will be green without his meat!!!
  • 425g canned tuna in springwater
  • 1/2 cup frozen peas - thawed
  • 200 g butternut pumpkin - cut into 1cm size
  • 1 medium leek - thinly sliced
  • 8 eggs
  • 1/2 cup lite sour cream
  • 1 sheet ready rolled shortcrust pastry
Preheat the oven to 200C. Line a 23cm loose base flan with the shortcrust pastry. Blind bake for 15 minutes until its light brown. Leave it to cool. Reduce the oven to 180C, line a baking tray with aluminium foil..... mix the pumpkin with 1 tablespoon of olive oil and roast for 20 minutes.

Arrange the vegetable in the prebaked pastry. Mix the eggs in a jug with the sour cream. Pour onto the prebaked pastry. Baked for 45-50 minutes until the centre is set. ~sfi


  1. Haven't baked for a while as the temperature is rising these days...can't stand the heat.
    The tuna quiche looks delicious. And I look forward to your Malaysian feast pictures!

  2. Angie,
    I know the feeling... feels like we are in the oven!! :)