Recipe of the day: Easy Tuna Quiche Niçoise

This dish features a crisp, buttery pastry crust filled with a creamy mixture of fresh eggs, flaky tuna, tender green beans, ripe tomatoes, and briny olives. Seasoned with herbs like dill and basil, it offers a harmonious blend of textures and tastes.

Perfect for brunch or a light lunch, this quiche is not only delicious but also visually appealing, making it a standout centrepiece for any gathering. Serve warm or at room temperature for a satisfying meal.

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Serves 4 

Preparation time: 10 minutes

Cooking time: 30 minutes

Ingredients:

• 8 large eggs
• 30ml (2 tbsp) flour
• 150ml cream
• Seasoning, to taste
• 1 can of tuna, drained
• 200g asparagus or broccoli, blanched
• 150g black olives (pitted)
• 200g tomatoes, chopped or cherry tomatoes, halved
• 30g basil, finely chopped

Method:

• Preheat oven to 180°C.
• Whisk eggs, flour and cream together with seasoning.
• In an ovenproof casserole dish, place the tuna, chopped asparagus or broccoli, olives, tomatoes, and basil.
• Pour over the egg mixture and decorate with a few cocktail tomato halves and asparagus pieces (if using).
• Bake until set and golden, about 30–40 minutes. Serve hot or cold with a crisp green salad.

Supplied by: sapoultry.co.za

Tuna Quiche Niçoise

• Author: Thami Kwazi
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Category: budget recipe
• Method: Baking
• Cuisine: English

Ingredients

Scale 1x2x3x

• 8 large eggs
• 30ml (2 tbsp) flour
• 150ml cream
• Seasoning, to taste
• 1 can of tuna, drained
• 200g asparagus or broccoli, blanched
• 150g black olives (pitted)
• 200g tomatoes, chopped or cherry tomatoes, halved
• 30g basil, finely chopped

Instructions

• Preheat oven to 180°C.
• Whisk eggs, flour and cream together with seasoning.
• In an ovenproof casserole dish, place the tuna, chopped asparagus or broccoli, olives, tomatoes, and basil.
• Pour over the egg mixture and decorate with a few cocktail tomato halves and asparagus pieces (if using).
• Bake until set and golden, about 30–40 minutes. Serve hot or cold with a crisp green salad.