Quiche au thon et légumes (Tuna and Vegetable Quiche)
Quiche au thon et légumes (Tuna and Vegetable Quiche) is a traditional Saint Pierre recipe for a classic egg and milk quiche with a tuna, green bean and pea filling in a Pâte Brisée pastry shell. The full recipe is presented here and I hope you enjoy this classic Saint Pierre version of: Tuna and Vegetable Quiche (Quiche au thon et légumes).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Quiches are a major thing in Saint Pierre and Michelon every snack shop and every market sells them. This is a classic example from the islands, a Quiche Lorraine style but made with tinned tuna, green beans and peas.
For the Quiche Filling:
2 eggs
250ml milk
1 can of tuna
100g green beans, chopped
100g peas (thawed if frozen)
Salt, freshly-ground black pepper, and freshly-grated nutmeg, to taste
Method:
Pre-heat your oven to 180°C
Prepare the shortcrust pastry according to the Pâte Brisée recipe. Allow the pastry to rest for 10 minutes.
Roll out the pastry and use to line a 24cm diameter buttered tart tin then set aside.
For the filling: in a bowl, using a whisk, beat the 2 eggs, add the milk, and whisk the mixture. Season to taste with salt, black pepper, and nutmeg.
Line the tart base with the green beans, peas (reserve a few for garnish), and flaked tuna. Pour over the quiche mixture then garnish with a few of the peas.
Transfer to the centre of your pre-heated oven and bake for 40 minutes until the pastry is golden and the top of the quiche is nicely coloured. Allow to cool before slicing into wedges and serving.
)
Click on the image, above to submit to Pinterest.