Quiche Lorraine with Leeks, Mushrooms and Smoked Tuna

Prepare the filling. Wash and slice the leeks. In a pan place the leeks, water, salt and pepper. Cover with the lid and cook over medium heat for 10′ until tender. When ready add the mushrooms and tuna and stir. Turn off the heat and let cool down.

Prepare the pastry. Cut the butter into cubes. Place the butter, flour, egg yolk, cold water, sugar and salt in a bowl. Knead until they come together and form a ball. Cover the bowl with a kitchen towl and chill in the fridge for 30′. Prepare the tart base. Roll out the pastry to a round, about 5cm larger that a 25cm tin. Lift the pastry onto the rolling pin and drape it over the tin, then press into the edges of the tin. Let sit in the fridge until you get the filling ready.

Preheat the oven to 180ºC. In a large mixing bowl whisk the eggs, then add yogurt, nutmeg and stir to combine. Add grated mozzarella, the tuna-leek mixture and stir. Take the tart case out of the fridge and tip the mixture in. Bake for 45′ until set and golden brown. Leave to cool in the case. Then remove, sprinkle with fresh herbs and radishes on the side.

For serving

Fresh herbs
Radishes