Crustless Quiche with Leeks and Tuna

Ingredients

• 2 pieces Leeks (white parts only, cleaned and sliced)
• 30 g Salted butter (for cooking the leeks)
• 1 can (≈120 g drained) Canned tuna (drained)
• 20 cl Crème fraîche (equivalent to one glass)
• 4 eggs Eggs (separate whites from yolks)
• 75 g All-purpose flour (sift before adding)
• 25 g Cornstarch (sift with the flour)
• 0.5 teaspoon Paprika (for color and flavor)
• 0.5 teaspoon Salt (adjust to taste)
• 0.25 teaspoon Ground black pepper (adjust to taste)

Instructions

1. Clean and slice the leeks

   Remove the tough green parts, rinse the leeks under cold water and cut into thin rounds.

   Time: PT5M

2. Sauté the leeks

   Melt the salted butter in a pan over medium heat, add the sliced leeks and cook until they are tender and lightly golden.

   Time: PT8M

3. Separate egg whites from yolks

   Crack the eggs and separate the whites from the yolks into two separate bowls.

   Time: PT3M

4. Prepare the base mixture

   In a large bowl, combine the egg yolks, sifted flour, cornstarch, crème fraîche, flaked tuna, paprika, salt and pepper until a smooth batter forms.

   Time: PT5M

5. Whip the egg whites

   Using a whisk (or electric mixer), beat the egg whites until stiff peaks form.

   Time: PT5M

6. Fold in the whipped egg whites

   Add the whipped egg whites to the base mixture in two batches, gently folding with a spatula by lifting the mixture from the bottom up.

   Time: PT4M

7. Mix in the cooked leeks

   Add the cooked leeks to the mixture and gently incorporate until evenly distributed.

   Time: PT3M

8. Prepare the pan and pour the batter

   Lightly grease the cake pan with butter, then pour the batter in, smoothing the top with the spatula.

   Time: PT2M

9. Bake

   Place the pan in the preheated oven at 175 °C convection and bake for 30 minutes, or until the center is set and the top is lightly golden.

   Time: PT30M

   Temperature: 175°C

10. Rest and serve

    Remove the quiche from the oven, let it rest 5 minutes in the pan, then unmold and serve hot or warm.

    Time: PT5M

Nutrition Facts

Calories

290

Protein

12 g

Carbohydrates

20 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Leeks: green onions, shallots
• Instead of Salted butter: unsalted butter + salt
• Instead of Canned tuna: fresh tuna, canned salmon
• Instead of Crème fraîche: 30% fat liquid cream, thick Greek yogurt
• Instead of Eggs: chicken eggs, duck eggs
• Instead of All-purpose flour: whole wheat flour, rice flour
• Instead of Cornstarch: potato starch, arrowroot
• Instead of Paprika: sweet pepper, cumin

Equipment Needed

• Frying pan
• Mixing bowl
• Whisk
• Silicone spatula
• Cake pan (≈20 cm)
• Oven (convection)
• Kitchen scale (optional)

Critical Steps — Do Not Skip

• Sauté the leeks until tender
• Whip the egg whites to stiff peaks
• Fold in the whipped egg whites without deflating them
• Bake at 175 °C for 30 minutes

Chef Tips from the Video

• Using semi‑salted butter adds depth of flavor without adding extra salt
• Folding in the whipped egg whites gives the quiche its risen appearance without the need for crust
• A cake pan gives an original shape and a slightly thicker edge, perfect for generous portions

Troubleshooting

Storage

Refrigerator: Store in an airtight container, 2–3 days in the refrigerator.

Freezer: Wrap well and freeze up to 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 base mixture (without the whites) the day before and keep it refrigerated; whip the egg whites on the day of cooking
• The quiche reheats very well in the oven at 150 °C for 10 minutes