| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 387 | 29g | 15g | 4g |
| sugars | fibre | protein | salt |
| 2g | 0.8g | 28g | 0.7g |
Why I Love French Crustless Tuna and Tomato Quiche
There’s something special about exploring different cuisines and noticing just how similar our culinary worlds can be. And tucked in one such joyous exploration, I stumbled upon a beautiful French culinary gem, the Crustless Tuna and Tomato Quiche.
A Love Unveiled
While my roots are deeply embedded in the Southern comfort food, every once in a while, a dish like this Crustless Tuna and Tomato Quiche comes along and takes me by surprise. Despite being so different from the traditional fare I usually whip up, this quiche encompasses the warm, rustic charm that I equally love in both Southern and French cuisines. It’s a delightful medley of vibrant flavors, textures, and colors that capture the essence of French summertime cuisine.
Inspired Mirroring
Reflecting on it, I see elements in this crustless delight that subtly cross pathswith some of my Southern favorites. Its uncanny resemblance to a Southern Tomato Pie made me instantly feel at home. It’s the same comforting combination of tomatoes and cheese, wrapped in a slightly different, yet equally delicious, shell.
The inspiration to try this captivating quiche may have subtly stemmed from renowned chef Julia Child, who brought the world closer to French cuisine. Though I can’t credit her directly for this recipe, I find her passion for French cooking a mirror to my love for Southern flavors.
Beautiful Pairings
When thinking about what this quiche pairs well with, I believe it tastes divine with a delicate side salad—a mix of fresh, lightly dressed greens provides the ideal balance to the rich, savory quiche. A glass of crisp white wine can also enhance the gastronomic experience.
So, here it is, this is why I love the Crustless Tuna and Tomato Quiche. It’s a delicious merger of familiar and new, an exploration of global cuisines from the comfort of my kitchen, and a heartwarming reminder of the transcendent language of food.
What You’ll Need
- 6 large eggs
- 1 cup of heavy cream
- 1 can (12 ounces) of tuna, drained and flaked
- 2 large tomatoes, finely chopped
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons of fresh parsley, chopped
- 1 tablespoon of dried basil
- 1/2 cup of grated Gruyère cheese
- Salt and black pepper to taste
- 1 tablespoon of olive oil
Method
Step One
Preheat your oven to 375°F (190°C) and grease your baking dish with the tablespoon of olive oil to prevent the quiche from sticking.
Step Two
In a large mixing bowl, whisk together the 6 large eggs and 1 cup of heavy cream until they’re well-combined. Once completed, season the mixture with salt and black pepper to your liking.
Step Three
Open the can of tuna, drain out the liquid, and add the flaked tuna to the egg and cream mixture. Make sure to mix well so the tuna is evenly distributed.
Step Four
Chop the 2 large tomatoes, 1 medium onion, and 2 cloves of garlic finely. Once completed, add them to the egg mixture, stirring well to ensure everything is well combined.
Step Five
Chop the 2 tablespoons of fresh parsley and add it to the mixture along with the 1 tablespoon of dried basil and 1/2 cup of grated Gruyère cheese. Mix well to distribute the ingredients evenly.
Step Six
Pour the mixture into the greased baking dish, ensuring that it’s evenly spread.
Step Seven
Place the baking dish into the preheated oven and bake for around 35 to 40 minutes, or until the quiche is set and the top is lightly browned. Once cooked, let it stand for a few minutes before serving to allow the quiche to set further.
Step Eight
Serve warm and enjoy your Crustless Tuna and Tomato Quiche!
