Quiche Thon Tomate (Tomato Tuna Quiche) Recipe

  • 1 teaspoon butter
  • 1 (9 inch) shortcrust pastry crust
  • 1 tablespoon mustard
  • 2 (6 ounce) cans tuna in water, drained and flaked
  • 2 large tomatoes, sliced
  • 2 cups light cream
  • 3 eggs
  • salt and freshly ground black pepper to taste
  • 1/4 cup grated Gruyere cheese
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate with butter.
  2. Unroll pastry crust and press against the bottom and sides of the pie plate. Pierce all over with a fork. Cover with a piece of parchment paper or aluminum foil; fill with ceramic pie weights.
  3. Bake in the preheated oven until light brown, about 15 minutes. Let cool, 5 to 10 minutes. Remove pie weights.
  4. Spread mustard over cooled crust. Cover mustard with flaked tuna. Arrange tomato slices over tuna.
  5. Whisk cream, eggs, salt, and pepper together in a bowl until smooth. Pour evenly over the tomato slices. Sprinkle Gruyere cheese over the egg mixture.
  6. Bake in the preheated oven until top is golden brown, about 30 minutes.