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Tuna and Tomato Quiche (No Crust)

This quick and easy tuna and tomato quiche recipe is a delightful twist on a classic, perfect for a family lunch or a casual weeknight dinner. Ready in under an hour, even novice cooks can achieve delicious results!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course: Dinner, Lunch, Main Course
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g canned tuna drained
  • 3-4 ripe tomatoes
  • 3 whole eggs
  • 200 ml heavy cream
  • 100 g grated cheese (Gruyere, Emmental, or other)
  • 1 tbsp Dijon mustard (or other mustard)
  • salt and freshly ground black pepper to taste
  • Herbes de Provence or fresh basil chopped, to taste

Equipment

  • Oven
  • Mixing Bowl
  • 24cm Tart Pan

Method
 

  1. Step 1: Preheat oven to 180°C (350°F). Drain and roughly flake the tuna. Wash and thinly slice the tomatoes (about 3mm thick).
  2. Step 2: In a bowl, whisk eggs and cream until light and frothy. Stir in mustard, cheese, salt, pepper, and herbs. Mix gently until combined.
  3. Step 3: Lightly grease a 24cm tart pan. Spread the tuna evenly on the bottom. Pour the egg mixture over the tuna. Arrange tomato slices on top, pressing them gently into the mixture.
  4. Step 4: Bake for 30-35 minutes, or until golden brown and firm to the touch. The center should be just slightly wobbly.
  5. Step 5: Let cool slightly before serving.

Notes

Add olives, capers, red onions, or mushrooms for extra flavor. For a vegetarian version, substitute tuna with chickpeas or white beans. Experiment with different cheeses!