Tuna, Artichoke & Pecorino Quiche
Embark on a culinary escape with this Mediterranean quiche. The sweetness of artichoke hearts pairs perfectly with tender tuna, all enhanced by the salty power of grated pecorino. This easy recipe promises a rustic and elegant meal, perfect for a family lunch or dinner with friends. A gourmet journey ending with a melting texture and sunny flavors, for the greatest pleasure of the taste buds.
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. Line a tart tin with pastry, prick the base. Blind bake with paper and weights for 10 min. Remove weights.
- 2
Drain artichokes well and cut into pieces. Slice the onion. Sweat the onion in oil for 5 min, add artichokes for 5 more min.
- 3
Remove from heat, incorporate flaked tuna and half the parsley. Let cool.
- 4
In a bowl, whisk the eggs. Incorporate the cream, then 50g of pecorino. Season lightly with salt and pepper.
- 5
Spread the tuna-artichoke mix over the pastry. Pour the custard on top. Sprinkle with the remaining pecorino (30g).
- 6
Bake on the bottom rack for 35-40 min, until the quiche is golden and firm.
- 7
Let cool for 10 min on a rack before sprinkling with remaining parsley and serving.
- Press the tuna and artichokes well to avoid a soggy filling.
- Grate the pecorino at the last moment for optimal flavor and melt.
- Blind baking the pastry is crucial with these moist fillings.
- Baking on the bottom rack ensures a crispy crust and perfect top.
- Serve with a green salad and lemon vinaigrette.
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