I came across this Tuna fish, Gruyère and Onions Quiche recipe quite a few years ago in a French Recipe Book. To begin with, I thought the combination of flavours was a bit odd but then, once made it, this quiche tasted surprisingly delicious.
I have made it many times since and it’s always quite successful!

Ingredients for 6 people:

1 ready rolled puff/brisè pastry base
200 ml fresh Cream
2 medium Onions (300 gr)
210 gr canned Tuna Fish in Olive Oil (drained)
100 gr mature Gruyère cheese
Salt and Pepper


Thinly slice the onions and put them in a small pan with a little water.
Simmer them until soft for 10 minutes, drain and set aside.
Switch the oven on at 220°C.
Roll out the pastry in a round baking tray or pie-dish (28 cm diameter) and pierce the bottom with a fork.
Arrange the cooked onions first.

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Proceed to arrange the Tuna fish chunks.

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Pour the cream eavenly, then with a cheese grater, coarse grate the Gruyère and adjust with little salt and black pepper.

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Fold the edges of the base over and bake for 20 minutes until golden.

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Leave your Quiche to cool for 10 minutes before serving it.
Bon Appetit!

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