Quiche Océane

The Chef Jean-Paul Corbillet's recipe

Ingredients for 6 persons

- 5 eggs
- 1 tin of tuna in brine
- 50 g Gruyere
- 1dl milk
- 1 tablespoon crème fraîche
- "Fleur de sel" of Guérande
- Cayenne pepper
- Pepper
- Fresh glassworts

Preparation

In a bowl mix the eggs, the tuna in brine, the gruyere, the crème fraà®che, the milk, one pinch of Cayenne pepper, salt, pepper.

Clean the fresh glassworts with a little vinegar and make them blanch.

Add them to the mixture.

Pour this mixture into a pastry case.

Cook in a oven for about 25 minutes.