Tuna, Mushroom & Garlic Herb Cream Quiche
Discover a savory quiche where tuna, golden mushrooms, and a creamy blend come together for a comforting meal. Easy and economical, this recipe promises a deliciously tender result every time. A perfect quiche for a family dinner or a meal on the go, ensuring satisfaction and simplicity.
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 the pastry, prick the base. Blind bake (baking paper and weights) for 10 minutes. Remove weights and set aside.
- 2
Slice mushrooms and onion. Melt butter over high heat. Sear mushrooms and onion for 2 min without stirring, then reduce heat and cook for 6-8 min until liquid evaporates. Season with salt and pepper.
- 3
Remove pan from heat. Flake the drained tuna into the pan. Add half the parsley. Gently mix and let cool.
- 4
In a bowl, whisk eggs until slightly frothy. Incorporate the flavored cream. Add pepper (the cream and tuna are already salted).
- 5
Spread the tuna-mushroom mixture over the pastry base. Pour the creamy mixture over it. Sprinkle with remaining parsley.
- 6
Bake for 35 to 40 minutes until the top is golden and the center is firm but soft to the touch.
- 7
Let cool on a wire rack for at least 10 minutes before slicing.
- To drain tuna well, press it in a sieve and blot with paper towel.
- Searing mushrooms over high heat prevents them from releasing too much water and colors them perfectly.
- Blind baking the pastry is crucial for a crispy crust despite the moist filling.
- Variation: add 100g chopped spinach at the end of cooking the mushrooms or 50g grated Gruyère before baking.
- Wine pairing: serve with a dry white wine (Chardonnay) or a Provencal rosé.
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