A Potato Crust: French Tuna and Tomato Quiche
This tuna and tomato quiche with a sweet potato crust is a unique and satisfying quiche layered with mustard, tuna and tomatoes.
We got the idea to make this quiche while sitting in a café in Bordeaux. Well, it actually wasn’t our idea. It was written on the chalkboard in front of us. “Plat du jour: Quiche thon, tomates, et moutarde”. We quickly jotted down a note to make this quiche at home, and then continued people watching.
The swee cherry tomatoes, hearty tuna, and tangy mustard flavors just melt together into the quiche. If you like potato crust quiche recipes, try our zucchini and kale quiche or quiche lorraine recipes.
Why this recipe works
- It is a fun and different way to use canned tuna.
- It is a protein packed quiche recipe.
- Because of the sweet potato crust, this recipe is naturally gluten-free and Paleo.
Recipe ingredients
- Sweet potato
- Olive oil
- Mustard
- Canned Tuna
- Almond Milk
- Eggs
- Salt and pepper
- Dried Basil
- Cherry Tomatoes
Step by step instructions
Step 1
Step 1: Slice your sweet potatoes and arrange in circular pattern in your pan. Spray with olive oil and bake.
Step 2
Step 2: Slather a layer of mustard on the potato crust.
Step 3
Step 3: Add a layer of canned tuna fish.
Step 4
Step 4: Mix your eggs together in a bowl with salt, pepper, almond milk, and basil. Add in the tomatoes and mix. Then, pour mixture into potato crust.
Step 5
Step 5: Bake!
Expert tips
- How to serve
- Serve with a side salad for a lunch or dinner.
- Serve as is for a fast bite/ snack or breakfast.
- Add veggies like avocado on the side.
- How to store
- Cover pan in aluminum foil and store in the fridge for up to 3 days.
Prep 20 minutesCook 1 hourTotal 1 hourMakes 4
Ingredients
- 2 medium sweet potatoes, peeled and sliced relatively thin
- 1 Tbs olive oil
- 3 Tbs mustard
- one 5 ounce can of tuna, (we love Wild Planet because there are no soy products inside)
- ¼ cup canned coconut milk, or almond milk
- 5 eggs
- ½ tsp salt
- ½ tsp pepper
- 1/2 tsp dried basil
- 1 cup sliced cherry tomatoes
Method
- Preheat the oven to 400 degrees.
- Lay out the sliced sweet potatoes in a pie dish in a crust-like fashion. Brush some olive oil onto the sweet potato slices with a basting brush. Bake the sweet potato crust for 20 minutes.
- Once the 20 minutes is up, let the sweet potato crust cool for 5 minutes. Reduce the oven heat to 375 degrees.
- Top the sweet potato crust with a layer of mustard. Evenly distribute 3 Tbs of mustard to the sweet potato crust and spread it around with a rubber spatula. (It doesn’t have to be just right).
- Put the tuna into a bowl and mash it with a fork until it crumbles. Then, sprinkle the tuna on top of the layer of mustard.
- In a medium bowl, mix the eggs, coconut milk or cream, salt, pepper, and basil together in a bowl with a whisk. Add the cherry tomatoes and mix.
- Pour the egg mixture on top of the tuna.
- Put the whole thing into the oven for 40 minutes. Let the quiche sit for 5-10 minutes. Slice and Enjoy!
