Share with your friends this delicious Tuna Quiche accompanied by a good glass of white wine. This recipe is taught to me by my grandmother, it has the perfect touch!
For the dough: mix the flour and salt in a processor or blender. Add the butter at room temperature, until you see a kind of gritty paste. Empty 1/4 cup of ice water in the mixture. You will know that it is ready when you press it with your fingers and it does not fall apart. If it is very dry add a little more water, until the texture is achieved.
Flatten the dough and place it in a circular refractory with a little height, chop the bottom of the refractory with a fork, fórralo with aluminum foil and a handful of raw chickpeas in the center. Put it in the oven for 10 minutes at 180 ° C. So that it does not swell, place a piece of baking paper on top and cover it with raw chickpeas.
In a pan with little oil, fry the onion, tomato and garlic. Now add the tuna, thyme, rosemary, parsley, mustard, chipotle peppers, salt, and pepper. Leave in the fire for 3 minutes. Then let cool.
To make the liquid filling, mix cream, cheese, nutmeg, salt and pepper in a bowl.
Add the tuna mixture to the refractory and the liquid filling. Place grated gouda cheese on top. Put in the oven at 210 ° C until crispy and browned. 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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