Tuna and Tomato Quiche
Discover this Mediterranean quiche that combines the richness of tuna with the tangy freshness of tomatoes in a cream flavored with Provencal herbs. Quick to prepare and economical, this recipe transports you to the sunny south of France. Perfect for a family meal or with friends, it can be enjoyed warm or cold with a green salad. A true invitation to a culinary journey that combines nutrition and pleasure in perfect harmony.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat oven to 180°C. Roll out the shortcrust pastry in a 24-26 cm tart pan. Prick the bottom with a fork and brush with mustard.
- 2
Drain the tuna and flake it into pieces. Spread it over the pastry. Cut tomatoes into thin slices and arrange them over the tuna.
- 3
In a bowl, whisk eggs until frothy. Incorporate cream, milk, Provencal herbs, salt and pepper. Add cheese if used.
- 4
Gently pour the mixture over the filling, distributing the liquid evenly. Sprinkle with cheese if desired.
- 5
Bake in the middle of the oven for 35-40 minutes until the quiche is golden and firm in the center. Let cool 10-15 minutes before serving.
- Press the tuna well to remove excess moisture
- Choose firm tomatoes to prevent them from making the pastry soggy
- Mustard creates a waterproof barrier between the pastry and filling
- Check doneness by inserting a knife that should come out clean
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