Quiche Thon Tomate (Tomato Tuna Quiche) recipe
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Ingredients
- 1 teaspoon butter 1 (9 inch) shortcrust pastry crust 1 tablespoon mustard 2 (6 ounce) cans tuna in water, drained and flaked 2 large tomatoes, sliced 2 cups light cream 3 eggs salt and freshly ground black pepper to taste ¼ cup grated Gruyere cheese
Nutrition Info
- 203.2 caloriescarbohydrate: 12.3 gcholesterol: 83.7 mgfat: 10.4 gfiber: 1.4 gprotein: 14.9 gsaturatedFat: 2.9 gservingSize: -sodium: 211.3 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Quiche Thon Tomate (Tomato Tuna Quiche)
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate with butter.
Unroll pastry crust and press against the bottom and sides of the pie plate. Pierce all over with a fork. Cover with a piece of parchment paper or aluminum foil, fill with ceramic pie weights.
Bake in the preheated oven until light brown, about 15 minutes. Let cool, 5 to 10 minutes. Remove pie weights.
Spread mustard over cooled crust. Cover mustard with flaked tuna. Arrange tomato slices over tuna.
Whisk cream, eggs, salt, and pepper together in a bowl until smooth. Pour evenly over the tomato slices. Sprinkle Gruyere cheese over the egg mixture.
Bake in the preheated oven until top is golden brown, about 30 minutes.