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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These bouchons, a crustless tuna quiche of sorts, I suppose, are delicious warm or at room temperature, with a green salad and a good baguette. Ingredients:
180 g canned tuna in water, drained (chunk light) |
3 tablespoons tomato paste |
5 tablespoons creme fraiche |
3 large eggs |
1 cup finely grated gruyere cheese |
salt |
pepper |
2 tablespoons finely chopped italian parsley (flat-leaf) |
1/4 cup minced onion |
Directions:
1. Preheat the oven to 325 degrees Fahrenheit, and spray 8 wells of a muffin tin with cooking spray (unless, of course, you have a silicone muffin mold, in which case no greasing is necessary). [I've also baked the batter in a single 7-inch silicone cake mold, which essentially negates the name bouchon but makes for a nice variation.].
2. In a medium bowl, break up the tuna with a fork, smashing it to a rough paste. Add the tomato paste, crème fraîche, eggs, gruyère, a good pinch of salt, Italian parsley, and onion, and mix well. The batter should be relatively smooth.
3. Spoon the batter evenly into 8 wells of the muffin tin, and bake for 20-25 minutes, until set and golden around the edges. [If you choose to use a 7-inch mold as mentioned above, the baking time will be longer; bake until the batter looks set and does not jiggle.].
4. Serves 4 as a light meal with side dishes.
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