Tuna fish, Gruyère and Onions Quiche
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
Instructions:
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.
Proceed to arrange the Tuna fish chunks.
Pour the cream eavenly, then with a cheese grater, coarse grate the Gruyère and adjust with little salt and black pepper.
Fold the edges of the base over and bake for 20 minutes until golden.
Leave your Quiche to cool for 10 minutes before serving it.
Bon Appetit!
This post is also available in: Italian