Tuna and tomato quiche with capers
Quiche with tuna, tomatoes and Emmental, with capers.
Active time25 min
Cooking40 min
Total1 h 15 minResting : 5 min
Add to my week
Loading your week…
Ingredients
- 300 g tomato
- 200 ml pouring cream
- 80 g grated Emmental
- 3 eggs
- 280 g tuna in water (drained weight)
- 25 g drained capers in vinegar
- 1 shortcrust pastry made with butter
Preparation
Preheat the oven to 180 degrees Celsius. Drain the tuna, then wash and dice the tomatoes. Beat the eggs with the cream and Emmental.
300 g tomato200 ml pouring cream80 g grated Emmental3 eggs280 g tuna in water (drained weight)- oven
- mixing bowl
- knife
Line the tin with the pastry and prick the base. Distribute the tuna and tomatoes over the base, then pour in the egg mixture. Prepare 25 g drained capers in vinegar. Drain the capers. Add everything to the dish.
25 g drained capers in vinegar1 shortcrust pastry made with butter- tart tin
- knife
- chopping board
Bake for 35 to 40 minutes until the filling is set, then leave to cool slightly for 5 minutes.
- tart tin
- oven
Allergens
- Eggs
- Fish
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration