Tuna Yoghurt Quiche

 Hi, I got this recipe from 'The Dairy Book of Family Cookery' (on page 109) which once belonged to my great-grandma so it has been in my family for a very long time! The quiche serves 4, if you are just wanting a lighter dinner or lunch and are so just eating it with a salad but if you plan to have it as a more substantial meal e.g with boiled potatoes or mash then it could serve 6. However, this is just guidance. For the shortcrust pastry, I used 1/2 wholemeal flour and 1/2plain flour, just for a bit of extra protein and fibre, but feel free to go full wholemeal or not at all if you prefer. Additionally, I used soft margarine not butter in my pastry as that was what we had in and it worked fine. Although, I did end up blind baking for a bit longer than it suggested, so the flour and butter changes may have contributed to that.

Dietary Info:
-Contains Dairy {Dairy free cheeses, such as Violife, can be used instead of cheddar and the yoghurt can be switched for a soy or lacto-free alternative}
-No Nuts
-Contains Gluten {Gluten free flours can be used in place of plain flour}
-Unsuitable for Vegetarians
-Unsuitable for Vegans 

Ingredients:
-175g (6 oz) shortcrust pastry {This means made with 175g of flour}**
-198g (7 oz) can tuna {I used a 145g net weight tin, drained}
-15ml (1 level tbsp) capers {I used 1 gherkin, finely chopped}
-2 eggs, beaten
-142g (5 oz) natural yoghurt {Low fat, no fat or full fat all work fine}
-salt and pepper
-30ml (2 level tbsp) English Cheddar cheese, grated

Method:
1: Roll out the pastry and use to line a 20.5cm (8cm) flan dish or ring placed on a baking sheet. {I used an 8cm round cake tin. You won't need to grease it before lining with pastry as the fat from the butter in the pastry should keep it from sticking} Bake blind in an oven at 200℃/180℃ fan/400℉/Gas 6 for 10-15mins.{I think I baked mine for maybe 25-30mins} {Blind baking involves: lining your quiche case with baking parchment and then filling with baking beans. It pre-cooks the quiche case a bit so that the pastry gets cooked all the way through, and hopefully avoids a soggy bottom!}
2: Flake the tuna into a bowl, then mix in the capers, eggs and yoghurt and season to taste.
3: Spoon the tuna mixture into flan case, sprinkle with the cheese and bake in the oven at 190℃/170℃ fan/ 375℉/ Gas 5 for about 30mins, until set. Serve hot or cold. {I forgot to turn the temperature down but funnily enough it didn't matter and I still baked it for 30mins}

** Shortcrust Pastry:

Ingredients:
-175g flour {I used half whole-wheat, half plain but any combination will work}
-85g margarine
-7tsp water {You may not need all of it}

Method:
1: Place the butter into a bowl and sift the flour on top.
2: Then, using your fingers, rub the flour and marg together to form breadcrumbs. 
3: Bring to a dough by gradually adding the water, stirring with a round bladed knife after each addition until a dough forms. Then chill in the fridge for at least 1hr.