Tuna, tomato & chive quiche Recipe, from our academy’s recipe selection.
a small amount of coconut oil or butter to grease tin
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
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.
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.