Leek and Tuna Quiche
Leek and tuna quiche is a savory and satisfying dish that combines the delicate flavors of leeks with the hearty taste of tuna. The quiche features a buttery, flaky pastry crust filled with a creamy mixture of eggs, cream, sautéed leeks, and chunks of tuna.To prepare, thinly sliced leeks are gently sautéed until soft and fragrant, then combined with flaked tuna. This mixture is placed into the pastry crust, and a rich custard made from eggs and cream is poured over it. The quiche is baked until the filling is set and the top is golden brown.Served warm or at room temperature, leek and tuna quiche makes for a perfect lunch or light dinner, often accompanied by a simple green salad. The combination of tender leeks, savory tuna, and creamy custard in a crisp pastry shell creates a delightful balance of textures and flavors.
Ingredients
- 2 Leeks
- 5.3 oz Canned tuna
- 1 Shortcrust pastry
- 3 Eggs
- 6.8 fl oz Heavy cream
- Salt
- Pepper
Instructions
- Preheat the oven to 180°C (fan-forced).
- In a bowl, whisk the eggs with the cream. Drain the tuna and add it to the mixture.
- Rinse and dry the leeks, then cut them into thin slices. Sauté them briefly in a pan, then add them to the mixture with the tuna. Season with salt and pepper.
- Unroll the shortcrust pastry and place it in a tart pan (or a gratin dish for a higher and thicker quiche). Pour the mixture into the pastry shell.
- Bake for 35 minutes at 180°C.
Video
Notes
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