Easy French Tuna & Potato Quiche

A culinary break from all the land hunting stories. Segue..I have been enjoying belly dancing and zumba classes for the last few months. Even when I was in the Philippines, I joined a zumba class held at a gym-converted garage a few blocks away from home with a really cool and friendly group. I walked most mornings to get there.  For tonight's dinner, after a really strenuous workout, I'd love a fresh quiche with greens. I got this recipe from my husband and I jazzed it up a little bit.  Here goes:

Easy French Tuna & Potato Quiche

Ingredients:

• 1 pack of Pâte brisée / ready-made short crust pastry dough
• 1 can of tuna in brine, drained.
• 3 Large eggs
• 1 cup Crème Fraîche / heavy cream
• 3 tsp. fresh lemon juice
• 1 tbsp chopped parsley
• 1/2 cup chopped onions / shallots
• 2 tsp. Dijon Mustard
• 1 medium sized potato boiled
• 1 cup Emmental / Gruyere Cheese
• Salt
• Fresh ground pepper

Tools:

Preparation:

• Set the pie crust on a baking dish and puncture with a fork. Allow to bake for a few minutes until the dough slightly dries and take it out of the oven.
• Boil potato in salted water until tender and mash. (I'm re-using a left over baked potato.)

• Beat the eggs and the cream together in a mixing bowl. Season with salt (be generous) and grind pepper. Add the mustard, shallots/onions, parsley, and lemon juice to the mixture.

• Evenly spread the drained tuna and potato on the pie crust and sprinkle 1/2 cup grated cheese.

• On top of the filling, slowly pour in the cream mixture and make sure they're even and top it with the remaining cheese.
• Bake for 45 minutes or until the crust is golden brown.

• Serve with a salad in vinaigrette dressing.