shortcrust pastry homemade or shop bought
1 x 200g tin tuna, drained
small tin sweetcorn, drained or a small cup of frozen sweetcorn
75g cheddar cheese
2 eggs
salt & pepper
150ml milk
Preheat the oven to 200°C or Gas Mark 6. Roll out the pastry onto a floured surface.
Line a 17cm shallow ovenproof dish or flan ring with the rolled out pastry and trim the edges.
Line the pastry with foil and fill evenly with baking beans, uncooked rice or pasta. Bake for 10 minutes, remove the foil and bake for a further 5 minutes or until the pastry is lightly browned and dry.
Slice the cheese thinly and place into the bottom of the pastry case. Layer tuna and sweetcorn over the top.
Beat the eggs and the milk, season and pour over.
Bake in the centre of the oven for 25 to 30 minutes until set and golden brown.
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