Tuna Quiche Recipe

 Tuna Quiche Recipe

Ingredients

300 g type 55 flour

130 g butter

70 ml cold water

2 g of salt

2 g sugar

150 g chopped onion

5 g minced garlic

30 g olive oil

20 g chopped parsley

1 g sea salt

1 g black pepper

200 ml of cream

4 eggs

100 ml diced red pepper

200 g of Paris mushrooms

160 g tuna in olive oil

Preparation

Place the flour in a bowl and add the butter, salt and sugar. Using your fingertips, “crumble” all the ingredients until you obtain a sandy texture.

Add water little by little and knead until you form a smooth, uniform ball.

Wrap in plastic wrap and refrigerate for 20 minutes.

Heat the oven to 180ºC.

Roll out between two sheets of parchment paper and place on a baking tray, keeping the bottom sheet of parchment paper on.

Chop the dough and bake for 15 minutes in the oven.

Meanwhile, prepare the filling. In a frying pan, add the olive oil with the onion, garlic and pepper, season with salt and cook until the onion is golden and translucent.

Add the mushrooms and cook until they lose some of their volume.

Add the drained tuna and mix, season with pepper.

Add the cream and bring to the boil, adjust the seasoning and turn off the heat.

Add the 4 lightly beaten eggs and the chopped parsley and mix well.

Place the filling in the pre-baked dough and bake for 30 minutes or until the top is golden brown.