Tuna Crab and Potato Quiche

Preparation time: 45 minutes
Serves: 4

1 pound washed potatoes
2 tablespoons unsalted butter
6 tablespoons baking flour 1 five-ounce bag Sea Salt and Vinegar Kettle™ Brand Potato Chips
1 tablespoon sunflower oil
1 shallot, finely chopped
1 clove garlic
1 red bell pepper, diced
1 three-ounce can of tuna in water, drained 1 two-and-a-half-ounce can of crab meat
1 twelve-ounce can of sweet corn, drained
1/2 cup milk
3 eggs
1 tablespoon fresh dill, chopped
1/2 cup grated cheddar cheese
Salt & black pepper
Lemon wedges and dill for garnish

Preheat oven to 400F. Cook the potatoes in a pan of boiling water for 10 minutes or until tender. Drain and mash the potatoes. Add the butter and flour and mix to form dough. Knead the potato dough on a floured surface, roll out to 1/2” thick and line an 8’ pie tin. Prick the base with a fork, line with baking parchment and use a pie weight or dried beans to keep dough from rising. Bake for 20 minutes.

Heat the oil in a frying pan, add the shallot, garlic and bell peppers and fry gently for 5 minutes.  Drain well and spoon into the pie shell.  Drain well and flake the tuna and white crab meat and arrange it over the top.  Arrange the Sea Salt and Vinegar Kettle™ Chips to over the entire flan.  In a bowl mix the milk, eggs and chopped dill together, season with black pepper.

Pour the egg mixture into the pie pan and cover the whole contents.  Sprinkle the grated cheddar on top.  Bake in the oven for 20 minutes until the filling is set.  Garnish the quiche with fresh dill and lemon wedges.  Place in a dish and serve with Sea Salt and Vinegar Kettle™ Chips.