This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Tuna, mustard and Gruyere quiche
60 Min Serves 4
Ingredients
- 1 x sheet of frozen shortcrust pastry, thawed
- 1 tsp mustard
- 2 x 120g tins of John West Tuna No Drain
- 1 tsp lemon juice
- 4 eggs
- 250ml cream
- 250ml milk
- 50g Gruyere, grated
- Salt and black pepper
Made with
No Drain Fridge Pot Tuna Steak With A Little Spring Water
No Drain Fridge Pot Tuna Steak With A Little Spring Water
Tuna steak with a splash of spring water. Mess-free, natural and the perfect fuel for after the gym, this is post-workout protein made easy in our no drain, fridge-friendly pot.
Step 1
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Use the pastry to line a 20cm tart tin, trimming any excess from the edges. Add a sheet of parchment paper over the pastry and fill with baking beans or rice. Bake for 15 minutes until the pastry is nearly cooked, then remove the beans and the paper and bake for another 5-10 minutes until golden brown.
Step 2
Spread the mustard onto the base of the pastry, then top with the tuna and lemon juice.
Step 3
Whisk the eggs, cream, milk and grated cheese in a bowl. Season with salt and pepper. Pour the mixture over the tuna and bake for 25-30 minutes until the mixture is golden brown on top.
Watch the video
Share this recipe