Tuna olive and onion quiche

Ingredients :

30g butter at room temperature
2 medium onions sliced
8 sheets fillo pastry
60g melted butter (extra)
1 teaspoon salt
1 teaspoon dhanna / jeero
1 tablespoon green masala
1 to 2 can tuna fish drained
10 pitted black or green olives
spring onions
green dhana
3 eggs
300ml fresh cream
½ cup milk
1 cup grated tasty sweet milk cheese
1 tablespoon chopped fresh oregano or dried oregano
green and yellow peppers chopped (optional)

Method :

– Melt butter in a small frying pan
– Add onions and cook over low heat for about 10 minutes or until onions are soft, stir occasionally, do not brown
– Add tuna, green masala, dhana / jeero, stir in lightly
– Brush each sheet of pastry with extra melted butter
– Layer pastry, line a deep flan pan 22cm tin with pastry
– Trim the edges of pastry to fit in
– Spread onions, tuna and pitted olives into pastry case
– Whisk eggs in bowl with cream, milk, cheese and oregano
– Pour into pastry case
– Bake in moderate oven for 40 minutes or until filling is set and golden brown
– Stand quiche for 5 minutes before serving

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