To prepare shortcrust pastry:

1. Sift flour and icing sugar into a mixing bowl.

2. Rub in butter with hand, or by using the paddle attachment of your mixer on low speed, until the mixture resembles breadcrumbs.

3. Add in the egg gradually. Observe the change in dough consistency. Do not be tempted to add in all the egg if not necessary. Mix just until the pastry begins to form large lumps.

4. Press together gently with your hand until the pastry forms a ball.

5. Chill pastry dough for about 30 minutes to 1 hour to relax the dough.

6. Grease tart moulds. I like to use non-stick spray.

7. Prepare filling while chilling dough.

To prepare filling:
 

1. Blend milk, mayonnaise, eggs, salt and pepper with a hand whisk until smooth. Add mashed tuna, spinach and chopped onion.

2. Divide chilled shortcrust pastry into 16 portions (approx. 50g each). Press pastry evenly into each tart mould. Trim the edges to remove excessive dough. Prick base of each tart with a fork to allow air to escape during baking.

3. Divide filling into shell.

4. Bake in preheated oven at 190 degC for 50 minutes or until brown.

5. Remove quiche from oven and let cool for 10 minutes on wire rack. Remove quiche from mould and serve. Otherwise, continue to let cool completely before storing.