Tuna, Caramelized Onions & Thyme Quiche

Preheat the oven to 180°C (fan). Line a 24-26 cm tart pan with the shortcrust pastry. Prick the bottom with a fork. For a perfect crust, blind bake: cover with parchment paper and baking beans, bake for 10 minutes. Remove the beans and brush the edges with a little milk or diluted egg yolk for a shiny finish. Set aside.

Peel and thinly slice the onions into half-moons. In a skillet, melt the butter over medium-low heat. Add the onions and cook over low heat for 20-25 minutes, stirring, until soft and lightly golden. Increase the heat, sprinkle with sugar and continue for 3-4 minutes until amber-colored and caramelized.

Remove the skillet from the heat. Drain and flake the tuna finely. Gently incorporate it into the caramelized onions. Season with a pinch of salt (the tuna is already salted) and generous pepper. Let cool for 5 minutes.

In a bowl, whisk the eggs until slightly frothy. Incorporate the heavy cream while whisking. Add half of the dried thyme and ground pepper.

Spread the tuna-onion mixture evenly over the pre-baked tart base. Gently pour the creamy mixture on top. Sprinkle the surface with the remaining dried thyme.

Bake the quiche for 35 to 40 minutes. It is ready when the surface is evenly golden, slightly puffed, and the center is firm but still soft to the touch.

Remove the quiche from the oven and let it cool on a rack for at least 10 minutes before slicing. This rest allows the filling to set.