Tomato tuna quiche

    1 hour 5 min

    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.

    14 people made this

    Serves: 6 

    • 1 (23cm) unbaked shortcrust pastry case
    • 1 tablespoon mustard
    • 2 (185g) tins tuna in water, drained and flaked
    • 2 large tomatoes, sliced
    • 3 eggs
    • 500ml single cream
    • salt and freshly ground black pepper to taste
    • 1 handful grated Gruyere or ComtĂ© cheese

    Prep:10min  ›  Cook:45min  ›  Extra time:10min chilling  ›  Ready in:1hr5min 

    1. Roll out the pastry use to line a buttered 23cm round tin.
    2. Pierce with a fork, cover with baking parchment or aluminium foil and fill with dried beans. Bake in preheated oven for about 15 minutes; let cool.
    3. Spread pastry with mustard, then cover with flaked tuna.
    4. In a bowl beat together eggs, cream, salt and pepper and pour over the base. Sprinkle with grated cheese and bake in preheated oven for about 30 minutes, until top is golden brown.


    Depending on the furnace, it is not always necessary to cook the white pulp. We can then delete the first step of this recipe, and possibly place the pie in the oven low enough to be sure the dough is cooked enough. In this case, bake the quiche for 10 minutes more.

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