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Tuna, dried tomatoes, mustard and tarragon quiche

Préparation - 15 minutes

Cuisson -


Serves 4

  • 1 package store-bought puff pastry
  • 1 jar Tonnino oregano tuna
  • 1 shallot, finely sliced
  • 4 eggs
  • 200 mL (4/5 cup) 15% cooking cream
  • 150 g grated gruyere
  • 125 mL (1/2 cup) Favuzzi semi-dried tomatoes, thinly sliced


  1. Preheat oven to 350°F (180°C).
  2. Spread the dough in a baking pan and set aside.
  3. In a bowl, beat the eggs with the cream and season with a pinch of salt and a grind of pepper.
  4. Drain the tuna well and break into large flakes.
  5. Combine the tuna and the shallot with the egg mixture and pour over the dough.
  6. Add the tomatoes on top and finish with the gruyere.
  7. Bake in the oven for 20 minutes and serve with a green salad or arugula.