Share this delicious Tuna Quiche with your friends, accompanied by a good glass of white wine.
This recipe was taught to me by my grandmother; it has the perfect touch!!!
For the dough: mix the flour and salt in a food processor or mixer. Add the butter at room temperature until it looks like a sandy paste. Pour in 1/4 cup of cold water into the mixture. You will know it’s ready when it holds together when squeezed with fingers. If it is too dry, add a little more water until you achieve the right texture.
Flatten the dough and place it in a circular baking dish with a bit of height, prick the bottom of the dish with a fork, line it with aluminum foil, and place a handful of raw chickpeas in the center. Put it in the oven for 10 minutes at 180°C. To prevent it from puffing up, place a sheet of parchment paper on top and cover it with raw chickpeas.
In a pan with a little oil, sauté the onion, tomato, and garlic. Once sautéed, add the tuna, thyme, rosemary, parsley, mustard, chipotle chiles, salt, and pepper. Leave on the heat for 3 minutes. Then let it cool.
To make the liquid filling, mix the cream, cheese, nutmeg, salt, and pepper in a bowl.
Add the tuna mixture to the baking dish and the liquid filling. Place grated Gouda cheese on top. Bake at 210°C until crispy and golden. Approximately 8 to 15 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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