1 pack ready-made round puff pastry
2 x 80g cans Rio Mare Tuna in Olive Oil
150g grated Emmenthal cheese
40g grated Parmesan cheese
100ml fresh cream
1 sprig parsley
1. Heat the oven to 200°C; line a 24cm pie tin with aluminium foil. Gently ease the pastry into the tin. Press it down well against the sides and then prick the base with the prongs of a fork. Bake for about 15 minutes until the pastry is dry but not brown.
2. Place the eggs and cream in a bowl and whisk well. Add the drained, flaked tuna, cheese and chopped parsley. Whisk again and pour the mixture over the lightly baked pastry. Return the pie tin to the oven and bake until the surface is puffy and golden. The quiche can be eaten hot or at room temperature.