Tuna and Cheese Potato-Based Quiche

Ingredients
450g diced floury potatoes
2 tablespoons butter
6 tablespoons plain flour
Filling
1 tablespoon vegetable oil
1 shallot, chopped
1 garlic clove, crushed
1 red pepper, diced
175g canned tuna in brine, drained
50g sweetcorn
150ml skimmed milk
3 eggs
salt and pepper
50g grated cheese

Method
1. Cook the potatoes in a saucepan of boiling water for 10 minutes or until tender - drain and mash, adding butter, mix with flour to form a dough.
2. Knead the potato dough on a floured work surface and press the mixture into an 8-inch flan dish.  Prick the base with a fork - line with baking parchment and baking beans and bake blind in a preheated oven at 200C for 20 minutes.
3. Heat the oil, and cook the shallot, garlic and pepper for 5 minutes - spoon the mixture into the flan shell - flake the tuna and arrange it on top with the sweetcorn.
4. Combine milk and eggs and season with salt and pepper - pour mixture into flan shell and top with grated cheese.
5. Bake in the oven for 20 minutes or until the filling has set.

Status
Untried, but like the idea of a potato-based shell rather than pastry . . .