A while back I posted a recipe for a Sasko pie crust that dated back to 1985, well know I have a filling for that pie crust that dates back to the same here.
Of course I adapted the recipe to move with the times because back then they were not heavy on certain flavours.
My mum always told me never to mix fish and milk together otherwise I would get white spots on my face, but seeing as this was my granny’s recipe I put my trust in her to not give me white spots to show the world that I did not listen to my mother.
The dish itself was delicious and the pastry so warm and buttery.
Of course I had a little accident and some leakage occurred, because I put the quiche pan directly onto the oven rack and not in a baking sheet, again in my defence, my mother always told me not to put on a baking sheet as this disrupts the heat distribution.
But after having a smokey smell in the house throughout the course of the baking time, and after posting about my leakage on facebook, people came back and replied to use a baking sheet, when I mentioned this to my mum, she somehow can’t remember mentioning DO NOT PUT ON A BAKING SHEET TO ME… how convenient if you ask me.
- 1 x batch Sasko pie pastry
- 200g(can) x shredded tuna, drained.
- 125ml x fresh cream.
- 3 x eggs.
- Salt and pepper to season.
- 1 x onion, finely chopped.
- ¼ x cup milk.
- A handful of chopped chives.
- A cup of chopped pancetta.
- 100g x prosciutto.
- 1 x spring onion, chopped.
- Saute the onions in a little oil till transparent, set aside.
- In a bowl, mix together the cream, milk and eggs.
- Season with salt and pepper.
- Roll out your pie crust into your pie dish.
- Layer the onions and evenly spread it out.
- Add the chopped pancetta and spread it out.
- Add the slivers of prosciutto and chopped chives.
- Sprinkle in the tuna and evenly distribute it.
- Pour over the egg mixture, making sure that all the tune is covered and the milk mixture has spread all around the dish.
- Top with the spring onions and season again.
- Pop into a preheated oven and bake at 180 degrees for 25 minutes or until the top is golden brown and the egg mixture had set.