Tuna quiche - or is it?

On a recent visit home, my daughter asked for the recipe for the tuna quiche that I used to make years ago.  She said she always loved it and had a longing to eat it again.  For the life of me, I couldn't remember how I made it!  Back in the 80s, quiche was a very popular dish and I made my share but my son and daughter didn't like the egg based filling in most quiches, so I came up with one using condensed soup. I've been experimenting with fillings and I think I have achieved something like the one I used to make. I'll find out when I  take this sample to my daughter's house tomorrow!

It is so many years since I made a quiche that I had to empty the kitchen cupboards to search for the flan tin. Then I discovered that the Campbell's condensed mushroom soup that I used is no longer available. I found some Batchelors soup which is quite a different colour but I'm hoping the flavour will be the same.

Ingredients
6oz/ 198g shortcrust pastry (home made or ready made)
1 can condensed cream of mushroom soup
4oz/120g can sweetcorn, drained
2 x 4oz/120g cans tuna in brine, drained
Dash Worcestershire sauce
2oz/60g cheddar cheese, grated

Method

1.  Preheat oven to 190C/375F/gas mark 5
2. Grease  9 inch/22cm loose bottomed flan tin
3. Line the flan tin with the pastry, place a sheet of baking parchment in the base and fill with dried beans and bake 15 minutes. Remove the paper and beans and return the pastry case to the oven for a further 5 minutes
4. Mix the rest of the ingredients, except the grated cheese, in a bowl and fill the pastry case with the mixture
5. Sprinkle the cheese over the flan and cook for about 20 minutes until the cheese is bubbling

I'll let you know if it matches my daughter's childhood memory. If it doesn't I'm back to the drawing board!