Tuna & Ġbejna Quiche
Give this tasty quiche a try—featuring the rich flavours of tuna and ġbejna, baked onto a crisp wrap base. Enjoy it warm or cold—perfect for work lunches or a light meal anytime.
Ingredients:
1 Dry Ġbejna (grated)
3 Fresh Eggs
50ml Milk
100g Cherry Tomatoes (halved)
1 small Shallot (finely chopped)
1pkt Dunia Tuna
1 Durum Tortilla Wrap
Fresh Parsley (finely chopped)
Salt & Pepper (to taste)
Method:
In a small bowl add the eggs, ġbejna and milk. Add some salt & pepper and whisk them well together.
In another bowl, add the tomatoes, shallot, tuna and fresh parsley.
Mix them together but gently not to break too much the tuna.
Place a tortilla wrap in a baking dish lined with baking paper.
Arrange the edges to fit properly. (Mine was a bit too small)
Fill the tortilla with the egg mixture followed by the tuna mixture.
Distribute the fillings evenly and cover with aluminium foil.
Bake it in a preheated 180°c oven for about 30 minutes, then uncover and let it get some colour.
It is done when the eggs are cooked and the tortilla is nicely golden.
Let it rest for 5 minutes before cutting and serving.
Can be served both warm or cold.
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