Tuna, Spinach, Feta and Onion Quiché

A rather different quiché I made a few years ago, thought I would have another go......... I must admit, it was much nicer today for lunch, than it was  last night - I think letting the flavours develop makes for a much nicer pastry treat!

Ingredients:
For the Pastry:
125g Softened Butter - cubed
240g Plain Flour
1 Free - Range Egg
Pinch Salt

For the Filling:
100g Tuna in Springwater - drained
60g Danish Fetta - crumbled
1/4 cup cooked, chopped Spinach
1/4 Spanish Onion - thinly sliced (I use a mandolin)
4 - 6 Free Range Eggs
1/2 cup Thickened Cream
Freshly ground Black Pepper
Pinch of Powdered Garlic

How to:
Have a non-stick quiché pan ready, with a removable base.
Throw all the ingredients for the pastry into a food processor, and process, until they come together in a ball, roll out to about 3mm between 2 sheets of baking paper, and line quiche tin, rest in refrigerator for 30 minutes.
Preheat oven to 160°C. Prick base of pastry all over with a fork, and blind bake for approximately 20 minutes - leave your pastry a little pale, as it goes back in the oven with the filling, and you don't want to burn the edges! Let it cool.......
Meanwhile, whisk eggs, cream pepper and garlic powder.
Spread tuna, crumbled feta, spinach and onion over the base of the pastry, and fill, not quite to the top, with the egg mixture.
Bake at 160°C until the egg has just set, don't overcook, it will be yucky!

Real men eat quiché!