Tuna and Leek Quiche

Name: Tuna and Leek Quiche
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 3/4 cup sliced leeks (about 100 grams); 2 oz canned tuna, drained (about 60 grams); 2 large eggs; 1/3 cup milk (80 ml); 2 1/2 tablespoons cornstarch (20 grams); 1 tablespoon shredded Swiss cheese (such as Comté, 15 grams); 1 pinch curry powder; Salt; Pepper

hervouet veronique @15Agathe2014

Tuna and Leek Quiche

hervouet veronique @15Agathe2014

Saved

Ingredients

30 min

Serves 2 servings

3/4 cupsliced leeks (about 100 grams)
2 ozcanned tuna, drained (about 60 grams)
2large eggs
1/3 cupmilk (80 ml)
2 1/2 tablespoonscornstarch (20 grams)
1 tablespoonshredded Swiss cheese (such as Comté, 15 grams)
1 pinchcurry powder
Salt
Pepper

Saved

Steps

30 min

1

Preheat the oven to 375°F (190°C). Wash, slice, and steam the leeks for 8 minutes. Drain the tuna. In a skillet sprayed with oil, cook the leeks until all the water has evaporated. Sprinkle with curry powder.
2

In a mixing bowl, blend the cornstarch with a little milk. Add the eggs and whisk. Gradually pour in the remaining milk. Season with salt and pepper. Stir in the flaked tuna and cooked leeks. Mix well. Pour the mixture into a small baking dish (about 5 1/2 inches/14 cm). Sprinkle with shredded Swiss cheese.
3

Bake for 15–20 minutes on the middle rack, watching carefully. Let cool. This quiche is delicious served cold or warm!