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Crustless Quiche with Leeks and Tuna
A crustless, light yet very indulgent quiche made with tender leeks, canned tuna, crème fraîche and an airy mixture of beaten egg whites. Ideal for a quick dinner or an impromptu lunch, it bakes in a cake pan and yields a fluffy and flavorful result.
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Critical Success Points
- • Sauté the leeks until tender
- • Whip the egg whites to stiff peaks
- • Fold in the whipped egg whites without deflating them
- • Bake at 175 °C for 30 minutes
Safety Warnings
- • Handle the hot oven with kitchen gloves
- • Be careful of hot butter splatters when cooking the leeks
- • Use fresh, well‑cooked eggs to avoid any risk of salmonella
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