Tuna Quiche
Yields 8
Enjoy this twist on a classic recipe. Tuna Quiche is a wonderful idea for a seafood appetizer.
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Prep Time
45 min
Cook Time
1 hr 15 min
Total Time
2 hr
Prep Time
45 min
Cook Time
1 hr 15 min
Total Time
2 hr
Pastry
  1. 14 ounces ready rolled shortcrust pastry
  2. 1 small egg yolk, beaten
Filling
  1. ¼ cup frozen peas, thawed and drained
  2. ¼ cup carrot, peeled and diced
  3. 1/3 cup sweet corn kernels
  4. 14 ounces canned tuna in oil, drained and flaked
  5. ½ cup parsley leaves, finely chopped
  6. 4 large eggs, beaten
  7. 1-¼ cup milk
  8. 1 cup crème fraiche
  9. salt and pepper to taste
  10. 2/3 cup Gruyere cheese, grated
  11. ½ cup Parmesan cheese, grated (for topping)
Instructions
  1. Preheat oven to 375°F. Line a 9-inch tart or pie pan with baking paper. Set aside.
Pastry
  1. Thaw, if using frozen pastry. Roll out into a disc about ½-inch thick, and loosely fit over line pan, with about ¾ to 1 inch overhang. Trim any excess pastry. Crimp or flute pastry edge as desired. Chill for 10 minutes.
  2. Remove pan from refrigerator. Place another sheet of baking paper over pastry, and fill with baking beans. Bake for 15 minutes or until edges are golden. Remove beans and top layer of baking paper. Brush generously with beaten egg. Return to oven and bake for another 5 minutes.
  3. Cook pastry in pan on a wire rack while preparing filling.
Filling
  1. Reduce oven temperature to 320°F.
  2. Drizzle a few drops of oil (from tuna) on a pan and set over medium-low heat. Add peas, carrot, and corn kernels. Stir-fry for 3 to 5 minutes or until peas and carrots are tender. Add tuna and stir well for another minute. Remove from heat and stir in parsley. Spoon over pre-baked crust, spreading evenly. Set aside.
  3. Whisk eggs until pale and frothy. Whisk in milk and crème fraiche. Season with salt and pepper to taste. Pour over tuna mixture. Sprinkle top with Gruyere cheese.
  4. Bake for 40 to 45 minutes or until set and tester inserted comes out clean. Remove pan from oven and sprinkle top with Parmesan. Allow quiche to rest for 10 to 15 minutes before slicing. Cut into wedges before serving.
Notes
  1. You may choose to bake this quiche using your own homemade crust. Vegetables may be replaced with chopped spinach, or diced ham and tomatoes. If crème fraiche is not available in your location, you can use half and half or heavy cream. For a slightly spicy version, use spicy canned tuna. A pinch of Cajun seasoning or ground cayenne pepper may also be added to the milk mixture before whisking.
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