Crustless Potato and Tuna Quiche

Ingredients

• 500 g Potatoes (with skin, firm)
• 1 unité Onion (coarsely chopped)
• 2 c. à soupe Olive oil (for cooking the onions)
• 2 boîtes (80 g chacune) Canned tuna (drained)
• 3 unités Eggs (medium size)
• 20 cl Liquid cream (or liquid fresh cream) (35 % fat)
• 1 c. à café Dried garlic (or 1 clove fresh garlic, pressed)
• 1 c. à café Herbes de Provence (or dried herb blend)
• 100 g Grated mozzarella cheese (for gratinating)
• au goût Salt
• au goût Ground black pepper

Instructions

1. Boil the potatoes

   Place the potatoes (with skin) in a pot of cold water, lightly salt and bring to a boil. Cook until tender (about 15‑20 min).

   Time: PT20M

2. Sauté the onions

   While the potatoes cook, heat the olive oil in a pan over medium heat. Add the coarsely chopped onion, season with salt and sauté until translucent and lightly caramelized (7 min).

   Time: PT7M

3. Mash the potatoes

   Drain the potatoes, place them in a large bowl, add salt and pepper and mash immediately while still hot to obtain a smooth purée.

   Time: PT5M

4. Preheat the oven

   Preheat the oven to 180 °C (fan oven).

   Time: PT10M

   Temperature: 180°C

5. Form the potato base

   Pour the potato purée into the quiche dish and spread evenly like a crust, pressing lightly with the spatula.

   Time: PT5M

6. Add the caramelized onions

   Distribute the sautéed onions over the entire surface of the potato base.

   Time: PT2M

7. Arrange the tuna

   Crumble the two drained tuna cans and spread evenly over the onions.

   Time: PT3M

8. Prepare the quiche custard

   In a bowl, whisk the 3 eggs with the liquid cream, salt, pepper, dried garlic and Herbes de Provence until a homogeneous mixture is achieved.

   Time: PT5M

9. Add the cheese and pour the custard

   Sprinkle the grated mozzarella over the tuna, then gently pour the quiche custard over everything, ensuring it fully covers the ingredients.

   Time: PT3M

10. Bake

    Place the quiche in the oven and bake for 30 min (or until the centre is set and the top is nicely browned).

    Time: PT30M

    Temperature: 180°C

11. Rest and serve

    Remove the quiche from the oven, let rest for 5 min before slicing. Serve with a small green salad if desired.

    Time: PT5M

Nutrition Facts

Calories

440

Protein

21 g

Carbohydrates

22 g

Fat

27 g

Fiber

1.2 g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes
• Instead of Onion: Shallot
• Instead of Olive oil: Sunflower oil
• Instead of Canned tuna: Canned salmon, Shredded chicken
• Instead of Eggs: Silken tofu (for vegan version)
• Instead of Liquid cream (or liquid fresh cream): Whole milk + butter
• Instead of Dried garlic: Fresh garlic
• Instead of Herbes de Provence: Thyme, rosemary
• Instead of Grated mozzarella cheese: Grated Emmental, Cheddar

Equipment Needed

• Pot or saucepan
• Frying pan
• Cutting board
• Chef's knife
• Mixing bowl
• Whisk or fork
• Silicone spatula
• Quiche dish (about 22 cm)
• Oven

Critical Steps — Do Not Skip

• Boil the potatoes until tender
• Sauté the onions without burning
• Mash the potatoes while still hot for a smooth texture
• Bake until the centre is set and the top is golden

Chef Tips from the Video

• Use waxy potatoes (e.g., Charlotte) for a base that holds together well.
• Press the purée firmly into the dish to avoid cracks during baking.
• Add a pinch of nutmeg to the custard for extra aromatic depth.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3‑4 days

Freezer: Can be frozen for 1 month, thaw in the refrigerator before reheating

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the potato purée and keep it refrigerated for 24 h before use.
• The egg‑cream mixture can be prepared ahead and kept chilled.
• Bake the quiche fully, let cool, then reheat in the oven or microwave for a quick meal.