Disclosure: This post may contain affiliate links. Please read my privacy policy.

This tuna and tomato quiche with a sweet potato crust is a unique and delicious quiche layered with mustard, tuna and tomatoes.

French Tuna and Tomato Quiche with a Potato Crust fresh out of the oven.

I got the idea to make this quiche while sitting in a café in Bordeaux. Well, it actually wasn’t my idea. It was written on the chalkboard in front of me. “Plat du jour: Quiche thon, tomates, et moutarde”. I quickly jotted down a note to make this quiche at home, and then continued people watching.

The swee cherry tomatoes, hearty tuna, and tangy mustard flavors just melt together into the quiche. If you like potato crust quiche recipes, try my zucchini and kale quiche or quiche lorraine recipes.

Why this recipe works

  • It is a fun and different way to use canned tuna.
  • It is a protein packed quiche recipe.
  • Because of the sweet potato crust, this recipe is naturally gluten-free and Paleo.

Recipe ingredients

  • Sweet potato
  • Olive oil
  • Mustard
  • Canned Tuna
  • Almond Milk
  • Eggs
  • Salt and pepper
  • Dried Basil
  • Cherry Tomatoes

Step by step instructions

Sweet potato crust before baking.
Step 1

Step 1: Slice your sweet potatoes and arrange in circular pattern in your pan. Spray with olive oil and bake.

Mustard layer added to potato crust.
Step 2

Step 2: Slather a layer of mustard on the potato crust.

Tuna added to potato crust.
Step 3

Step 3: Add a layer of canned tuna fish.

Quiche filling added to potato crust.
Step 4

Step 4: Mix your eggs together in a bowl with salt, pepper, almond milk, and basil. Add in the tomatoes and mix. Then, pour mixture into potato crust.

Freshly baked french tuna quiche hot out of the oven.
Step 5

Step 5: Bake!

Expert tips

  • How to serve
    • Serve with a side salad for a lunch or dinner.
    • Serve as is for a quick bite/ snack or breakfast.
    • Add veggies like avocado on the side.
  • How to store
    • Cover pan in aluminum foil and store in the fridge for up to 3 days.
A slice of a tuna and tomato quich e with a sweet potato crust on a plate.

Other egg recipes you’ll love

Did you try this recipe? Please leave me a ⭐ review below!

5 from 1 vote

French Tuna and Tomato Quiche with a Potato Crust

Servings: 4
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour
French Tomato, Tuna, & Mustard Quiche-- a refined Paleo quiche made with a sweet potato crust. | Perchance to Cook
A french style quiche with tuna, tomato, and mustard makes a nice change for a paleo breakfast quiche.

Ingredients 

  • 2 medium sweet potatoes, peeled and sliced relatively thin
  • 1 Tbs olive oil
  • 3 Tbs mustard
  • one 5 ounce can of tuna, (I love Wild Planet because there are no soy products inside)
  • ¼ cup canned coconut milk, or almond milk
  • 5 eggs
  • ½ tsp salt
  • ½ tsp pepper
  • 1/2 tsp dried basil
  • 1 cup sliced cherry tomatoes
Save this recipe!
Get it sent to your inbox! You’ll also get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Preheat the oven to 400 degrees.
  • Lay out the sliced sweet potatoes in a pie dish in a crust-like fashion. Brush some olive oil onto the sweet potato slices with a basting brush. Bake the sweet potato crust for 20 minutes.
  • Once the 20 minutes is up, let the sweet potato crust cool for 5 minutes. Reduce the oven heat to 375 degrees.
  • Top the sweet potato crust with a layer of mustard. Evenly distribute 3 Tbs of mustard to the sweet potato crust and spread it around with a rubber spatula. (It doesn’t have to be perfect).
  • Put the tuna into a bowl and mash it with a fork until it crumbles. Then, sprinkle the tuna on top of the layer of mustard.
  • In a medium bowl, mix the eggs, coconut milk or cream, salt, pepper, and basil together in a bowl with a whisk. Add the cherry tomatoes and mix.
  • Pour the egg mixture on top of the tuna.
  • Put the whole thing into the oven for 40 minutes. Let the quiche sit for 5-10 minutes. Slice and Enjoy!

Nutrition

Calories: 288kcalCarbohydrates: 26gProtein: 17gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 217mgSodium: 639mgPotassium: 663mgFiber: 5gSugar: 7gVitamin A: 16541IUVitamin C: 12mgCalcium: 89mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: French
Tried this recipe?Mention @perchancetocook or tag #perchancetocook!
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

3 Comments

  1. Fantastic. My body instantly absorbed all the super
    nutrients in this recipe. Like that you took something delcious and made it cleaner and healthier. Great pics!5 stars