Tuna quiche & homemade onion compote
To enhance your festive meals, we offer a revisited tuna quiche, combining the mildness of Groix & Nature tuna fillet with the delicacy of gently caramelized onions. A simple recipe to make, but with an elegant and refined result, ideal as a light starter or for a festive brunch.
For
6 to 8 people
Préparation
25 minutes
Cooking
40 minutes
INGREDIENTS
For the quiche:
1 shortcrust pastry
3 eggs
200 ml thick crème fraîche
100 ml milk
1 teaspoon wholegrain mustard
1 tablespoon chopped flat-leaf parsley
1 tablespoon dill
Freshly ground pepper, salt, a pinch of nutmeg
A drizzle of olive oil
For the homemade caramelized onion compote:
3 large yellow onions
A knob of butter + 1 tablespoon olive oil
1 teaspoon brown sugar (or honey)
1 teaspoon balsamic vinegar
Salt, pepper
PREPARATION
To make the homemade caramelized onion compote
- Peel and finely slice the onions.
- In a skillet, melt the butter with the olive oil.
- Add the onions and cook over low heat for about 25–30 minutes, stirring regularly, until soft and lightly golden.
- Sprinkle with brown sugar (or honey), add the balsamic vinegar, and let caramelize for a few minutes. Season with salt and pepper, then set aside.
To make the quiche
- Preheat your oven to 180°C (350°F).
- Unroll the shortcrust pastry into a lightly buttered tart pan and prick the base with a fork.
- In a bowl, whisk the eggs with the cream and milk.
- Add the wholegrain mustard, parsley, dill, a pinch of nutmeg, salt, and pepper.
- Drizzle with a little olive oil for a smoother texture.
- Spread the caramelized onion compote evenly over the pastry base.
- Gently crumble the Groix & Nature White Albacore Tuna Fillets and distribute over the onions.
- Pour the quiche mixture over the top and smooth the surface with a spatula.
- Bake for 35–40 minutes until the quiche is golden and slightly puffed.
- Let cool for 10 minutes before serving.
