Tuna and tomato quiche with roasted peppers
Quiche with tuna, tomatoes and Emmental, with roasted peppers.
Active time25 min
Cooking40 min
Total1 h 15 minResting : 5 min
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Ingredients
- 300 g tomato
- 200 ml pouring cream
- 80 g grated Emmental
- 3 eggs
- 280 g tuna in water (drained weight)
- 1 shortcrust pastry made with butter
- 160 g drained jarred roasted peppers
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 160 g drained jarred roasted peppers. Drain the roasted peppers and cut them into strips. Add everything to the dish.
1 shortcrust pastry made with butter160 g drained jarred roasted peppers- 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