Tuna and tomato quiche without pastry
An egg-and-cream filling baked directly in the tin, without a pastry base.
Active time20 min
Cooking40 min
Total1 hResting : 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)
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 baking parchment. Spread out the prepared tuna and tomatoes. Pour over the egg, cream and Emmental mixture.
- tart tin
- baking parchment
Bake at 180 °C for about 35 minutes, until the filling is set in the centre. Leave to cool for 5 minutes before cutting.
- tart tin
- oven
Allergens
- Eggs
- Fish
- 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