John Myers
Ingredients for 4 servings:
- 1 pack of quiche and tart dough from the refrigerated section
- 1 large onion(s)
- 3 cans of tuna in its own juice (drained weight 150 g)
- 1 jar Cornichon(s) (drained weight 300 g)
- 1 pack of Emmental cheese, grated, 250 g
- 4 m.-sized eggs
- 250 ml cream
- some oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes
Cut the cucumber and onion into small cubes (approx. 1 x 1 cm). Lightly fry the onions in the tuna juice, e.g., in a wok. Add the tuna fillets, cut into small pieces, mix, and fry briefly. Add the cucumbers and mix. Turn off the heat and let cool slightly. Mix in the grated cheese. Whisk together 4 eggs and 250 ml of cream and mix in. Brush a quiche/tart dish (approx. 32 cm) with a little oil, place the ready-to-bake quiche dough in the dish, and prick the dough base several times with a fork. Pour the mixture into the dish, spread evenly, and bake in a preheated oven (fan oven 200 °C) for approx. 35-40 minutes. I like the tuna quiche best when it’s lukewarm.
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