A fast, hearty and tasty lunch or dinner, this Crustless Tuna Quiche is a great alternative to the ever popular tuna sandwich.
Course: Clean Eating, lunchboxes
Cuisine: Clean Eating
Keyword: Crustless tuna quiche
Servings: 4people
Author: Stephanie
Ingredients
1Small canTuna Drained and rinsed
3Large Eggs Lightly whisked
1Red pepper Washed and grated
¾CupCheddar cheese Grated
½CupHeavy cream
Salt and pepper To season
Olive oilTo grease the quiche tin
Instructions
Heat your oven to 210 c or 400c and let it heat up fully. Prepare your pie plate, baking tin or whatever you're going to cook your quiche in by oiling it with a little olive oil
In a large bowl, add the eggs and lightly whisk them
Add the heavy cream to the eggs and combine together and then season well with the salt and pepper, then stir through the cheese
Grate your red pepper and add it to the quiche mix
Drain your Tuna and rinse it. I use a small sieve and run the Tuna under cold water. Get as much of the water off it as you can and then use your fingers to flake it into smaller pieces if it needs it. Add it to the quiche mix
Pour the mixture into the quiche pan and bake in your hot oven for 25-30 minutes
The quiche should be slightly 'wobbly' when it comes out but almost firm. It will firm up as it cools and the eggs and cheese set
Leave it in the baking pan while it firms up and then serve