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| Quiche Thon Tomate (Tomato Tuna Quiche) |
"Who doesn't have tuna in the cupboard and tomatoes in the fridge? This recipe does not need to be planned in advance, and if I do not have enough cream, I do half cream and half milk."
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
- 1/4 cup grated Gruyere cheese
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H5M |
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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.
Notes :
- Use dried beans if you don't have ceramic pie weights.
- If you prefer to skip the blind-baking step, you can bake the quiche at a lower oven temperature for 10 minutes more. The crust will pull away from the edges of the pan when it is cooked through.
- Substitute Comte cheese for the Gruyere if desired.
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