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Crustless tuna and tomato quiche

2 tbsp flour
150 g grated gruyere cheese
2 tbsp mustard
3 tomatoes
3 eggs
1/4 l milk
20 cl thick cream
250 g tuna

Step 1
Preheat the oven to 180°C (350°F).

Step 2
Drain the tuna and flake it.

Step 3
Mix the tuna with 2 tablespoons of mustard.

Step 4
Wash, dry and cut the tomatoes into small pieces. Remove the seeds if desired.

Step 5
Wash and cut the chives.

Step 6
Beat the eggs, add the milk and cream, then the flour, chives, salt, pepper, tuna and tomatoes and 100 g of grated gruyere cheese.

Step 7
Butter a pie dish or cake tin and pour the mixture into it. Sprinkle the remaining 50 g of grated gruyere cheese on top.

Step 8
Bake for 30 minutes at 200°C (400°F).

1 Oven – Best Ovens
1 Wooden Spoon – Best Selling Spoons
1 Knife – Top 3 Knives
1 Grater – Top Graters
1 Whisk – Top 5 Whisks
1 Cake Tin – Top 6 Cake Tins
1 Kitchen Scale – Best Kitchen Scales
1 Pie Dish
1 Baking Dish