Seafood quiche with White Tuna (Albacore) and prawns
Seafood quiche with “Bonito del Norte” and prawns

Ingredients

  • 2 cans “Serrats” “Bonito del Norte (White Tuna, Albacore)” – Olive oil
  • 1 round sheet short-crust pastry
  • 150 g peeled prawns
  • 4 eggs
  • 1 large onion
  • 200 ml single cream
  • Olive oil and salt

Preparation

  • Preheat the oven to 200º C.
  • Unroll the short-crust pastry and use it to line a quiche dish.
  • Prick the bottom several times with a fork and coat the inside of the pastry with foil, pressing the sides to stop them from falling in while cooking.
  • Bake the pastry for 10 minutes at 200º C.
  • Remove the foil and bake for another 5 minutes.
  • Meanwhile, gently cook the onion in olive oil until transparent.
  • Add the peeled prawns and sauté.
  • Beat all 4 eggs in a large bowl.
  • Add the “Bonito del Norte”, strained, the single cream, salt and the sautéed prawns.
  • Stir and pour the mixture into the pastry case.
  • Bake for approximately 20 minutes, until the mixture has taken.

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