Tuna Quiche
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pack quiche dough from the refrigerated shelf
- 1 large onion (s)
- 3 cans tuna in its own juice (drained weight 150 g)
- 1 glass gherkins (drained weight 300 g)
- 1 packet Emmentaler, grated, 250 g
- 4 medium egg (s)
- 250 ml cream
- some oil
Print Recipe
Pin Recipe Instructions
- Cut the cucumber and onion into small cubes (approx. 1 x 1 cm).
- Fry the onions in the tuna juice a little, e.g., in a wok pan. Add the tuna fillets, cut into small pieces, mix and fry a little. Add the cucumber and mix. Turn off the stove and let it cool down a bit. Mix in the grated cheese. Mix 4 eggs and 250 ml cream and mix in as well.
- Brush a quiche / tart pan (approx. 32 cm) with a little oil, place the ready-to-bake quiche dough in the pan and prick the dough base several times with a fork. Pour the mixture into the mold, distribute it nicely and bake in the preheated oven (hot air 200 degrees) for about 35 - 40 minutes.
- I like the tuna quiche best when it is lukewarm.
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