Bouchons Au Thon

Submitted by patriciamercer84

"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."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 4

ingredients

• 180 g canned tuna in water, drained (chunk light)
• 44.37 ml tomato paste
• 73.94 ml creme fraiche
• 3 large eggs
• 236.59 ml finely grated gruyere cheese
• salt
• pepper
• 29.58 ml finely chopped Italian parsley (flat-leaf)
• 59.14 ml 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.