Description: This crustless tuna and tomato quiche, or Quiche sans Pâte au Thon et à la Tomate, is a simple yet satisfying dish that’s perfect for a light lunch, brunch, or dinner. Featuring flaky tuna, juicy tomatoes, and a creamy, cheesy custard, it’s a delicious and healthy alternative to traditional quiche without the added carbs from a crust. This recipe offers all the flavors of a classic quiche in an easy-to-make, gluten-free format. Ingredients:
- 200 g (approximately 7 ounces) canned tuna in water or oil, well-drained
- 3-4 ripe tomatoes, thinly sliced
- 3 large eggs
- 200 ml (approximately ¾ cup plus 1 tablespoon) heavy cream or crème fraîche
- 100 g (approximately 1 cup) grated cheese (Gruyère, Emmental, Swiss, or a blend), divided
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried Herbes de Provence or 2 tablespoons chopped fresh basil, or a combination
- Olive oil or cooking spray, for greasing the baking dish Preparation:
Step 1: Preheat your oven to 180°C (350°F). While the oven heats, prepare your ingredients. This ensures a smooth and efficient cooking process.
Step 2: Thoroughly drain the canned tuna. Flake it with a fork, removing any large pieces or bones. Set the flaked tuna aside for later use. Properly draining the tuna prevents a soggy quiche.
Step 3: Slice the ripe tomatoes into thin, even rounds. The thickness of the slices is crucial; thinner slices cook more evenly and prevent the quiche from becoming watery. About 1/4 inch thick is ideal.
Step 4: In a medium-sized bowl, whisk together the eggs and cream until well combined. Add the Dijon mustard, salt, pepper, and Herbes de Provence or chopped fresh basil. Whisk again to ensure all ingredients are fully incorporated. The mustard adds a subtle tang that complements the tuna and tomatoes, while the herbs enhance the overall flavor profile.
Step 5: Gently fold in half of the grated cheese (approximately 50g) into the egg and cream mixture. Reserve the remaining cheese for topping the quiche. Incorporating cheese into the custard adds richness and depth of flavor.
Instructions:
- Grease a 20-23 cm (8-9 inch) baking dish or pie plate with olive oil or cooking spray. This prevents the quiche from sticking and ensures easy removal after baking.
- Distribute the flaked tuna evenly across the bottom of the prepared baking dish. Ensure the tuna is spread in a single layer for even distribution of flavor in each serving.
- Pour the egg and cream mixture over the tuna, ensuring it covers the tuna evenly. Use a spatula or spoon to gently distribute the custard if needed.
- Arrange the sliced tomatoes in overlapping circles on top of the egg mixture. Lightly press the tomato slices into the custard to ensure they are partially submerged. The tomatoes should be aesthetically pleasing as well as functional, creating a beautiful presentation.
- Sprinkle the remaining grated cheese evenly over the top of the tomatoes. The cheese will melt and create a golden-brown crust, adding flavor and texture.
- Bake in the preheated oven for 30-35 minutes, or until the quiche is golden brown and set. A knife inserted into the center should come out clean. If the top is browning too quickly, cover the quiche loosely with foil during the last 10-15 minutes of baking.
- Remove the quiche from the oven and let it cool slightly for 10-15 minutes before slicing and serving. This allows the quiche to set properly and makes it easier to slice.
Why You Will Love This Recipe:
This crustless tuna and tomato quiche is a winner for several reasons:
- Easy to make: It requires minimal effort and simple ingredients, making it perfect for busy weeknights or weekend brunches.
- Healthy and nutritious: Packed with protein from the tuna and eggs, and vitamins from the tomatoes, it’s a balanced and wholesome meal option. Plus, it’s crustless, which reduces the carb count.
- Versatile: You can easily customize the ingredients to suit your taste. Try adding different vegetables, cheeses, or herbs.
- Delicious: The combination of flaky tuna, juicy tomatoes, creamy custard, and melted cheese is simply irresistible.
- Gluten-free friendly: Perfect for those with gluten sensitivities or those looking for a lighter alternative to traditional quiche.
Cooking Rating:
Easy
Serving Suggestions:
- Serve warm or at room temperature.
- Pair with a fresh green salad dressed with a light vinaigrette.
- Serve with crusty bread or baguette for dipping into the creamy custard.
- Garnish with fresh herbs, such as basil or parsley.
- Enjoy as a light lunch, brunch, or dinner.
Tips:
- Ensure the tuna is well-drained to prevent a soggy quiche.
- Use ripe, flavorful tomatoes for the best taste.
- Don’t overbake the quiche, as it will become dry and rubbery.
- Let the quiche cool slightly before slicing to allow it to set properly.
- For a richer flavor, use crème fraîche instead of heavy cream.
- Add other vegetables, such as sautéed onions, bell peppers, or spinach, for added flavor and nutrition.
- Experiment with different cheeses to find your favorite combination.
- The quiche can be made ahead of time and reheated before serving.
- Store leftovers in the refrigerator for up to 3 days.
Prep Time:
15 minutes
Cook Time:
30-35 minutes
Total Time:
45-50 minutes
Nutritional Information:
(Approximate values per serving, based on 6 servings)
- Calories: 320-380
- Protein: 25-30g
- Sodium: 400-500mg
Conclusion:
This crustless tuna and tomato quiche is a delightful dish that’s both easy to make and incredibly flavorful. Its versatility allows for endless customization, making it a perfect recipe for any occasion. Whether you’re looking for a quick weeknight dinner or an elegant brunch option, this quiche is sure to impress. Embrace the simplicity and savor the deliciousness of this Quiche sans Pâte au Thon et à la Tomate.
Frequently Asked Questions:
Q1: Can I use different types of tuna?
A: Absolutely! While canned tuna in water or oil works perfectly, you can also use fresh tuna steaks that have been seared and flaked. If using fresh tuna, make sure it’s cooked through and seasoned well before adding it to the quiche. You could also use tuna packed in olive oil for a richer flavor, but be sure to drain it well to prevent a greasy quiche.
Q2: Can I substitute the cheese?
A: Definitely! This recipe is very adaptable. Gruyère, Emmental, and Swiss cheese are excellent choices because they melt well and have a nutty flavor. However, you could also use cheddar, Monterey Jack, mozzarella, or even a blend of cheeses. Experiment with your favorite cheeses to find a combination you enjoy.
Q3: Can I add other vegetables besides tomatoes?
A: Of course! Feel free to add any vegetables you like. Sautéed onions, bell peppers, spinach, mushrooms, zucchini, or asparagus would all be delicious additions. Just be sure to cook any vegetables that release a lot of moisture before adding them to the quiche to prevent it from becoming soggy.
Q4: How can I make this quiche vegetarian?
A: To make this quiche vegetarian, simply omit the tuna. You can replace it with other vegetables, such as roasted red peppers, sautéed mushrooms, or cooked spinach. You could also add some crumbled feta cheese or goat cheese for extra flavor.
Q5: Can I make this quiche ahead of time?
A: Yes, you can! This quiche can be made up to 24 hours in advance and stored in the refrigerator. When ready to serve, simply reheat it in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until heated through. You can also enjoy it cold or at room temperature.
