Tuna and cherry tomato quiche

The tuna and cherry tomato quiche is a simple and tasty dish, perfect for a quick meal or a picnic. Here’s how to prepare it:

Ingredients

• 1 roll of puff pastry or shortcrust pastry (about 230g)
• 200g of oil-packed tuna, drained
• 200g of cherry tomatoes
• 3 eggs
• 100ml of cream
• 80g of grated cheese (Parmesan or Pecorino)
• Salt, to taste
• Pepper, to taste
• Chopped parsley (optional)
• A few fresh basil leaves (optional)
• Extra virgin olive oil, just a drizzle

Preparation

1. Preparing the base: Preheat the oven to 180 °C. Unroll the puff pastry and line a baking tray (preferably a springform pan) that has been greased with a bit of oil or lined with baking paper. Prick the bottom with a fork to prevent it from puffing up during cooking.

2. Filling: In a bowl, mix the eggs with the cream, grated cheese, salt, and pepper to taste. Add the drained tuna and some torn basil leaves. If you want a more aromatic touch, you can also add chopped parsley.

3. Assembly: Pour the mixture onto the puff pastry base. Cut the cherry tomatoes in half and place them on the surface, cut side up. If you like, you can add a drizzle of extra virgin olive oil over the tomatoes.

4. Cooking: Bake the quiche in the preheated oven and let it cook for about 25-30 minutes, or until the surface is golden brown and the pastry is well cooked.

5. Serving: Once ready, let it cool for a few minutes before removing it from the pan. Serve the quiche warm or at room temperature.

Trivia

The tuna and cherry tomato quiche has many variations; for example, you can add black olives or capers for a more Mediterranean flavor. Moreover, it is a dish that lends itself very well to being customized according to taste: some prefer to enrich it with vegetables like zucchini or spinach for an additional touch of freshness and color.