Quiche Thon Tomate (Tomato Tuna Quiche) recipe

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Ingredients

1 teaspoon butter
1 (9 inch) shortcrust pastry crust
1 tablespoon mustard
2 (6 ounce) cans tuna in water, drained and flaked
2 large tomatoes, sliced
2 cups light cream
3 eggs
salt and freshly ground black pepper to taste
¼ cup grated Gruyere cheese

Nutrition Info

203.2 calories
carbohydrate: 12.3 g
cholesterol: 83.7 mg
fat: 10.4 g
fiber: 1.4 g
protein: 14.9 g
saturatedFat: 2.9 g
servingSize: -
sodium: 211.3 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate with butter.

  2. Unroll pastry crust and press against the bottom and sides of the pie plate. Pierce all over with a fork. Cover with a piece of parchment paper or aluminum foil, fill with ceramic pie weights.

  3. Bake in the preheated oven until light brown, about 15 minutes. Let cool, 5 to 10 minutes. Remove pie weights.

  4. Spread mustard over cooled crust. Cover mustard with flaked tuna. Arrange tomato slices over tuna.

  5. Whisk cream, eggs, salt, and pepper together in a bowl until smooth. Pour evenly over the tomato slices. Sprinkle Gruyere cheese over the egg mixture.

  6. Bake in the preheated oven until top is golden brown, about 30 minutes.

Recipe Yield

1 9-inch quiche

Recipe Note

Who doesn't have tuna in the cupboard and tomatoes in the fridge? This recipe does not need to be planned in advance, and if I do not have enough cream, I do half cream and half milk.

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