About this recipe:An incredibly easy dish, which is a doddle to make. Shortcrust pastry cases are baked with tuna, tomatoes and Gruyere in an egg custard. Serve hot or cold, for a starter or main course. It also does well in packed lunches.
Makes: 2 small quiche
1 sheet ready-rolled shortcrust pastry
1 tablespoon plain flour
2 tablespoons Dijon mustard
2 (120g) tins tuna in water
3 ripe tomatoes, slice
300g grated Gruyere cheese
500ml single cream
salt and pepper to taste
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 180 C / Gas 4.
Dust a clean surface with 1 tablespoon flour and roll the pastry sheet out a little. Line two greased pie tins.
Line the pastry cases with baking parchment and pour over baking beans (or baking weights). Bake in preheated oven for 20 minutes.
Remove from oven and leave to cool for 5 minutes. Spread the mustard over the pastry cases.
Meanwhile, beat the eggs together. Add the tuna, salt, pepper, cream and 3/4 of the Gruyere. Pour into pastry cases, then arrange tomato slices on top.
Sprinkle with remaining cheese and bake for 40 minutes.