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Tuna & Ġbejna Quiche

by Jon Camilleri Jon Camilleri

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Prep 10-12min
Cook 8-12min
Serves 2
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.

List of Ingredients

1 Dry Ġbejna (grated)
3 Fresh Eggs
50ml Milk
100g Cherry Tomatoes (halved)
1 small Shallot (finely chopped)
1 large can Tuna
1 Tortilla Wrap
Fresh Parsley (finely chopped)
Salt & Pepper (to taste)

Instructions

1

1. Prepare the base

Preheat oven to 180°C (350°F). Lightly grease a small baking dish or tart tin. Press the tortilla wrap into the dish, shaping it to form a base and sides.

2

2. Prepare the filling

In a pan, sauté the chopped shallot over medium heat for 2–3 minutes until soft. Add the drained tuna and cook for another 2–3 minutes, breaking it up gently. Remove from heat and let cool slightly.

3

3. Make the egg mixture

In a bowl, whisk together eggs and milk. Add grated ġbejna, salt, and pepper. Stir in chopped parsley.

4

4. Assemble the quiche

Spread the tuna and shallot mixture evenly over the tortilla base. Add the cherry tomatoes on top. Pour the egg and cheese mixture over everything.

5

5. Bake

Bake for 20–25 minutes, until the filling is set and the top is lightly golden.

6

6. Serve

Let it cool for a few minutes before slicing. Serve warm or at room temperature.

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