Tuna Quiche

Ingredients

4 servings

• 140 g Saupiquet MSC canned tuna in spring water
• 1 ready-to-use round puff pastry
• 150 g grated Emmental cheese
• 40 g grated Parmesan cheese
• 100 ml crème fraîche
• 3 eggs
• 1 sprig of parsley
• olive oil

Steps

1. 1

   Preheat the oven to 200°C.

2. 2

   Line a tart pan with aluminum foil. Gently place the dough into the pan. Press it well against the sides, then prick the bottom with the tines of a fork. Bake for about 15 minutes until the dough is dry but not brown.

3. 3

   Place the eggs and cream in a bowl and whisk them well. Crumble the tuna and add it to the mixture, along with the cheese, chopped parsley, and a drizzle of olive oil.

4. 4

   Whisk again and pour the mixture over the pre-baked dough. Put the tart pan back in the oven and bake until the surface is puffed and golden. The quiche can be eaten hot or at room temperature.