Serves 4 – 5
The prawns in this recipe are optional. Serve the quiche for lunch or for a meatless supper.
Recipe Category

You will need

soft butter
½ cup (125 ml) fresh day-old breadcrumbs (2 slices of bread)

1 medium leek, finely sliced
½ t (2.5 ml) Ina Paarmn’s Green Onion Seasoning
1 fennel bulb , finely sliced
170 g tinned tuna in oil (reserve oil)
1 x 25 g Ina Paarman’s Liquid Fish Stock
200 g shelled prawns (optional), cut up all, except 5 of the best

3 eggs
1 cup (250 ml) sour cream
½ t (2.5 ml) Ina Paarman’s Chilli & Garlic Seasoning

2 T (30 ml) Ina Paarman’s White Sauce Powder
½ cup (125 ml) grated cheddar or gouda cheese

fennel fronds


Butter a 24 cm flan dish really well with soft butter and shake fresh breadcrumbs in the dish, so that most of the crumbs adhere to the bottom and sides. Place the dish in the freezer to set the crumbs while making the filling.

Adjust the oven rack to the middle position. Preheat the oven to 170°C.

Season the sliced leeks with Green Onion Seasoning. Sauté the leeks and sliced fennel bulb in the reserved oil from the tuna.

Remove from heat.

Flake the tuna, add the undiluted Fish Stock and mix together.

Beat the eggs with sour cream, add Chilli & Garlic Seasoning.

Toss the White Sauce Powder with the grated cheese and sprinkle half of this mixture evenly over the base of the prepared dish.

Top with tuna, cut up prawns (if using), and leek and fennel mixture. Add whole prawns. Pour the egg custard over.

Sprinkle the remaining cheese mixture over the quiche.

Bake for ± 30 – 35 minutes until puffy and set.

Garnish with fennel fronds.

Serve warm or at room temperature.