Ingredients

Check off ingredients as you go

For 1 large tart

• 1 puff pastry or shortcrust pastry, 250g (9 oz)
• 1 tablespoon mustard
• 1 large onion, thinly sliced (optional)
• 2 cans tuna in water, drained (about 250g/9 oz)
• 4 eggs
• 100ml (scant ½ cup) heavy cream (or plant-based cream)
• 2 medium tomatoes, sliced into rounds, or cherry tomatoes halved
• 1 tablespoon herbes de Provence or a few fresh basil leaves, chopped
• 150g (1½ cups) shredded mozzarella (optional)
• About 10 pitted olives, halved
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

1. In a skillet, sauté the thinly sliced onion in a little oil until golden.

2. Roll out the pastry in a tart pan and brush the bottom with mustard. In a bowl, beat the eggs with the cream. Season with salt, pepper, and add the herbes de Provence.

3. Preheat the oven to 200°C (400°F) in Pizza mode (this very useful setting allows perfect bottom crust cooking without pre-baking. If your oven doesn’t have this mode, preheat with convection and bake the pastry for 10 minutes after pricking it with a fork and brushing with mustard).

4. Spread the onions over the tart base, then add the flaked tuna and olives. Pour the egg mixture over, arrange the tomato slices on top, sprinkle with chopped basil, and add the mozzarella (if using). Bake for 30 minutes.

Variations

• The filling for this tuna quiche can vary depending on what you have in your pantry, with or without onions, olives… My must-haves to keep it delicious are the tomato slices and the herbes de Provence/basil.