Tuna and tomato quiche with black olives
Quiche with tuna, tomatoes and Emmental, with black olives.
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)
- 80 g pitted black olives
- 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 80 g pitted black olives. Drain and slice the olives. Add everything to the dish.
80 g pitted black olives1 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