Tuna and Watercress Quiche

Serves 4

4 individual flan dishes or tins
200g (8oz) wholemeal flour
50g (2oz) grated parmesan cheese
100g (4oz) butter
1 bunch watercress
1 egg
250 ml (1/2 pint) milk or single cream
1 X 100g can (4oz) tuna fish in brine
1 tsp fresh dill
salt and pepper.

Pre-heat the oven to 200ûC Mark 6.

Rub together the flour, parmesan cheese and butter.

Bind the mixture with a little water.

Roll out and line the individual flan dishes.

Chop the watercress and mix with the egg and milk.

Drain and divide the tuna fish between the flans.

Sprinkle with the chopped dill and season.

Pour the egg mixture over these and bake for 20 minutes until lightly browned and set.