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