Tuna Quiche with Tomato and Cheese

Tuna Quiche with Tomato and Cheese


4 people made this

Great hot or cold this is a great tuna quiche that also includes tomatoes and Gruyere cheese in an egg and cream custard.


Serves: 2 

  • 1 tablespoon plain flour
  • 1 sheet shortcrust pastry
  • 2 tablespoons Dijon mustard
  • 4 eggs
  • 2 (120g) tins tuna, in water
  • salt and pepper, to taste
  • 2 cups (500ml) single cream
  • 300g Gruyere cheese, grated
  • 3 ripe tomatoes, sliced

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Preheat the oven to 180 C degrees C.
  2. Dust a clean surface with 1 tablespoon flour and roll the pastry sheet out a little. Line two greased pie tins.
  3. Line the pastry shells with baking paper and pour over baking beans (or baking weights). Bake in preheated oven for 20 minutes.
  4. Remove from oven and leave to cool for 5 minutes. Spread the mustard over the pastry cases.
  5. Meanwhile, whisk the eggs together. Add the tuna, salt, pepper, cream and 3/4 of the Gruyere.
  6. Pour into pastry shells then arrange tomato slices on top.
  7. Sprinkle with remaining cheese and bake for 40 minutes.

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