Tuna, tomato & chive quiche Recipe, from our academy’s recipe selection.
Ingredients
a small amount of coconut oil or butter to grease tin
4 eggs
1 egg white
120g tinned tuna in spring water, drained well and flaked with a fork
50g button mushrooms, sliced
6 cherry or plum tomatoes, halved
1 tbsp fresh chives, finely chopped
a pinch of sea salt and ground black pepper
30g Cheddar cheese, grated
Serves 2
Per Serving:
287 calories
15g fat
3g carbs
35g protein
Cooking Instructions
Preheat oven to 180 ̊C/350 ̊F.
Grease the base and sides of a 15x15cm baking tin with coconut oil or butter.
Crack the eggs and egg white into a large jug and beat with a fork.
Add the tuna and stir well.
Add the tomatoes, mushrooms, chives, salt, pepper and cheese.
Stir well.
Pour the mixture into the baking tin.
Use a fork to distribute the tomatoes evenly around the tin.
Bake for 20-25 minutes or until golden and firm to the touch.
Cut into 4 squares and remove from the tin with a fish slice.
Enjoy warm or cold.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.
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