Tuna Crustless Quiche

Tuna Crustless Quiche

Ingredients

2 cans tuna, 160 g / 5.6 oz each, drained

1 small red bell pepper, diced

1 small green bell pepper, diced

3 spring onions, sliced

1/2 teaspoon paprika

1/2 teaspoon ground cumin

8 eggs, at room temperature

3/4 cup double cream or heavy cream

100 g / 3.5 oz shredded cheddar cheese

Salt, to taste

Black pepper, to taste

Topping

50 g / 1.8 oz shredded mozzarella cheese

Sliced black olives, as needed

Instructions

Preheat the oven to 350°F (180°C).

Lightly grease a 28 cm round baking dish with butter or nonstick cooking spray.

In a large mixing bowl, whisk together the eggs, heavy cream, paprika, ground cumin, salt, and black pepper until smooth.

Stir in the shredded cheddar cheese until evenly combined.

Scatter half of the diced red bell pepper, green bell pepper, and sliced spring onions over the bottom of the prepared baking dish.

Arrange the drained tuna evenly over the vegetables, breaking it into bite-sized chunks.

Top with the remaining bell peppers and spring onions.

Pour the egg mixture evenly over the tuna and vegetables.

Sprinkle the shredded mozzarella cheese over the top, then finish with the sliced black olives.

Bake for 45 minutes, or until the quiche is fully set in the center and the top is lightly golden.

Remove from the oven and let it rest for 5 to 10 minutes before slicing.

Serve warm with a crisp green salad, fries, or roasted vegetables. Leftovers are also delicious tucked into a crusty bread roll or wrapped in a tortilla for an easy lunch.