Es’s Tuna Quiche

this For later use

Ingredients:
1 Roll store bought puff pastry
500g frozen spinach, defrost and squeeze dry from all liquid
2 tins tuna, drain from oil or water
80ml buttermilk
80ml milk
4 eggs
1 onion chopped finely
1 cup of grated cheese
± 75g Cubed fetta cheese

Spray dish with bake spray and line with pastry.
Squeeze out all liquid from the spinach, it has to be super dry, or your quiche will be soggy.
Mix all the ingredients and spoon on the pastry.
Sprinkle with cubed fetta cheese.
Bake for ±1-1½hr, or till done and it has a nice golden color at 350F

Prepared, tried and tested by: Esme Slabbert‎

The final product after I baked it tonight – Must admit we enjoyed it and it’s super yummy.  Will for sure make it again.