Tuna, Tomato and Olive Quiche

Tuna, Tomato and Olive Quiche

60 min
Medium
1 serv.
323 g / 1 serv.

Rating

Average rating:—

Description

Savory open pie with canned tuna, tomatoes and olives in a creamy egg filling

  1. Prepare the dough: mix flour, salt and sugar, add cold butter cubes and chop into crumbs.
  2. Add 1 egg and sparkling water, knead a firm dough, form into a ball and refrigerate for 20 minutes.
  3. Preheat the oven to 180°C. Lightly grease the quiche pan with sunflower oil.
  4. Roll out the dough and place into the pan, forming edges. Prick with a fork and bake for 10 minutes.
  5. Peel and slice the onion into thin half-rings, fry in sunflower oil until soft.
  6. Mash the tuna with a fork, mix with the fried onion, herbes de Provence, salt and pepper.
  7. Place the tuna filling onto the dough base.
  8. Slice the tomato into thin rounds and the olives into rings, arrange over the tuna.
  9. Whisk 1 egg with cream, season with salt and pepper, pour over the filling.
  10. Bake the quiche at 180°C for about 30 minutes until golden brown.
  11. Let the pie cool slightly before serving.
748
232 kcal / 100 g
kcal
32.3 g
10.0 g / 100 g
Protein
53.4 g
16.5 g / 100 g
Carbohydrates
44.7 g
13.8 g / 100 g
Fats