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French Tomato, Tuna, & Mustard Quiche-- a refined Paleo quiche made with a sweet potato crust. | Perchance to Cook
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5 from 1 vote

French Tomato, Tuna, & Mustard Quiche (paleo, GF)

Servings: 4
Cook Time: 1 hour
Total Time: 1 hour


  • 1 1/2- 2 medium sweet potatoes, , peeled and sliced relatively thin
  • 1 Tbs olive oil
  • 3 Tbs mustard, (I use Kroger Horseradish Mustard bc its Paleo)
  • one 5 ounce can of tuna, (I love Wild Planet because there are no soy products inside)
  • ¼ cup canned coconut milk, (I like Goldenstar and Savoy because they don't have any preservatives)
  • 5 eggs
  • ½ tsp salt
  • ½ tsp pepper
  • 1/2 tsp of dried basil
  • 1 cup of sliced cherry tomatoes


  • 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 silicone 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!