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- Dish type
- Pies and tarts
- Savoury pies and tarts
- Fish pie
This is a light and excellent tuna quiche, which is very easy to make. Fresh herbs can also be added.
33 people made this
- 1 shortcrust pastry sheet, rolled
- 1 tablespoon Dijon mustard
- 100g tinned, drained tuna
- 3 eggs
- 3 tablespoons creme fraiche
- 1 tablespoon milk
- salt and pepper to taste
- 1 teaspoon vinegar
- 1 tomato, finely sliced
- 150g grated Gruyere cheese
MethodPrep:5min ›Cook:30min ›Ready in:35min
- Preheat the oven to 190 C / Gas 5 and bake for 30 minutes.
- Line a pie dish with the shortcrust pastry sheet. Prick the bottom of the pastry sheet with a fork, then spread with a thin layer of mustard and top with the tuna.
- Beat the eggs in a bowl and mix with the 3 tablespoons of creme fraiche and the milk. Add salt and pepper and vinegar. Pour the mixture into the pastry case.
- Add the thin slices of tomatoes over top, and sprinkle with the grated cheese.
Reviews & ratingsAverage global rating:(6)
Reviews in English (2)
lush thank you-09 Mar 2011
I don't use sheets of pastry I make me own so it would be good to know how much pastry to make-19 May 2015
- 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
- ¼ cup grated Gruyere cheese
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate with butter.
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.
Bake in the preheated oven until light brown, about 15 minutes. Let cool, 5 to 10 minutes. Remove pie weights.
Spread mustard over cooled crust. Cover mustard with flaked tuna. Arrange tomato slices over tuna.
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.
Bake in the preheated oven until top is golden brown, about 30 minutes.
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Crustless Tuna Quiche
Here is a protein rich and a low-carb dish that is suitable also for gluten-free diets. These are great to have at breakfast, brunch or even a light lunch or a side dish. They are filled with tuna, eggs, cheese, onion and milk. By not eating the pie crust you are saving yourself so many calories without compromising on taste. Feel free to change cooked shrimp/ chicken/ crab for tuna. I love to eat these straight out of the oven with a side salad. However, they can be frozen and reheated. Pleasespray the muffin tins with cooking spray, to make sure they do not stick to the pan. Happy eating!
In a bowl, whisk together the eggs, milk, cream, cheese, tuna, salt and black pepper.
Add the cooked onion and stir to homogenize the mixture.
Spoon the tuna batter evenly into the prepared muffin pan, filling each almost to the top
Grab-and-Go Breakfasts Straight From Your Kitchen: Save money and your waistline
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Save time with Baked Breakfast from your Freezer
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Tuna Quiche with Cracker Crust
Quiche is a French pastry that looks complicated to make and when bought in a bakeshop, it is quite expensive. But it is simply just a savory custard which is a mixture of eggs, milk, and cheese combined with vegetables and seafood or meat then baked in crust in less than an hour. You will be surprised how affordable and readily available the ingredients are in making this tuna quiche (keesh). This holiday season this can be a nice addition to your Christmas parties or Noche Buena. Try it!
To make the filling In a bowl blend milk, cream of mushroom soup and eggs until smooth. Set aside. Heat oil in a pan and saute onions until transparent. Add tuna flakes and saute about 5 minutes. Take the chilled crust and grate 1/4 of the cheese bar over it. Spoon the tuna over the cheese dot with pimientos. Grate remaining cheese on top. Season with paprika. Bake for 45 minutes or until toothpick inserted in the center comes out clean. Let stand at least 10 minutes before slicing.
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Calories per serving: 391
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How Do You Like Your Tuna?
For as long as I can remember, tuna has equaled tuna salad for me. Just add a little mayo, maybe some seasonings and I was happy. I didn&rsquot even really need bread with crackers or over lettuce was fine by me.
I&rsquove even been known to eat tuna salad it straight out of the bowl.
Tim, on the other hand, lacks my extreme fondness for any creamy &lsquosalad&rsquo (coleslaw, ham salad, tuna salad, you get the idea).
He does, however, like his tuna warm.
Which poses a bit of a problem, since I have no idea what to do with tuna, sans mayo, and warm.
12. Slimming World’s tuna penne Nicoise
You will need: 2 x 185g tins tuna in spring water
Slimming World knows its way around a healthy but filling recipe, and we’re big fans of this tuna Nicoise – it’s got protein-packed eggs and a little penne in it to help keep you filled up.
Get the recipe: Slimming World’s tuna penne Nicoise
- low-calorie cooking spray
- 8 lean bacon rashers, all visible fat removed and roughly chopped
- 1 onion, finely chopped
- 6 large free-range eggs
- 100g/3½oz half-fat Cheddar, grated
- 2 tbsp chopped fresh tarragon
- 2 tbsp finely chopped fresh chives
- 100g/3½oz cherry tomatoes, halved or quartered
- salt and freshly ground black pepper
- crisp green salad, to serve
Preheat the oven to 180C/160C Fan/Gas 4.
Spray a large frying pan with low-calorie cooking spray. Add the bacon and onion and stir-fry over a medium heat for 10 minutes, or until the onions have softened and the bacon is cooked.
Whisk the eggs in a wide bowl and stir in half the cheese and 1 tablespoon each of the tarragon and chives. Stir in half of the bacon and onion mixture. Season well with salt and pepper.
Lightly spray a 20–22cm/8–8½in round ovenproof dish or non-stick pie tin with low-calorie cooking spray. Pour in the egg mixture. Scatter over the remaining bacon and onion mixture, cheese, herbs and the cherry tomatoes. Bake for 30–35 minutes, or until just set and golden. Serve warm or cold, sliced into wedges with a crisp green salad of your choice.