Lightly seasoned tuna in fresh parsley and spices, oven baked in a quiche till golden brown.


  • 1 1/2 cups flour
  • 125g chilled butter or margarine, cut into cubes
  • 45 ml water
  • Salt to taste
  • 1/2 cup parsley, chopped
  • 1 sprig spring onion, sliced
  • 4 eggs
  • 1 tablespoon garlic sauce powder (shop purchased)
  • 1 cup fresh cream
  • 1 can shredded tuna
  • 4 button mushroom, chopped
  • Freshly ground black pepper


  1. In a large mixing bowl, combine the flour and butter or margarine together.
  2. Mix until the mixture resembles bread crumbs.
  3. Stir in the water and mix to  form a dough.
  4. Place the dough into a 23 cm greased baking tray.
  5. Spread the dough evenly around the base and sides of the tray.
  6. Refrigerate the dough for 30 minutes.
  7. In a separate bowl add in the eggs and beat well.
  8. Add salt to taste.
  9. Stir in the fresh cream, chopped parsley, spring onion and freshly ground black pepper.
  10. Add the garlic sauce powder and mix well.
  11. Remove the dough crust from the refrigerator.
  12. Place the chopped mushroom and tuna into the base of the dough.
  13. Pour over the egg mixture and bake the quiche on 180 degrees for 1 hour until golden brown.
  14. Cooking time may vary according to the model of oven used.
  15. Serve the Tuna and parsley quiche hot with a side serving of salad.