About this recipe:This is a light and excellent tuna quiche, which is very easy to make. You can also use a shop-bought pastry case, which cuts down your preparation time even more. Fresh herbs can also be added.
1 shortcrust pastry sheet, rolled
1 tablespoon Dijon mustard
100g tinned, drained tuna
3 tablespoons creme fraiche
1 tablespoon milk
salt and pepper to taste
1 teaspoon vinegar
1 tomato, finely sliced
150g grated Gruyere cheese
Prep:5min › Cook:30min › Ready in:35min
Preheat the oven to 190 C / Gas 5 and bake for 30 minutes.
Line a pie dish with the shortcrust pastry sheet. Prick the bottom of the pastry sheet with a fork, then spread with a thin layer of mustard and top with the tuna.
Beat the eggs in a bowl and mix with the 3 tablespoons of creme fraiche and the milk. Add salt and pepper and vinegar. Pour the mixture into the pastry case.
Add the thin slices of tomatoes over top, and sprinkle with the grated cheese.