Easy Tuna Quiche with Puff Pastry
This quiche made with puff pastry filled with spinach and delicious tuna, topped with melted Manchego cheese and cherry tomatoes, is going to be the ideal pie that everyone in your family will love. Try it!
Reviewed by Editorial Team of Kiwilimón
|
6 comentarios
Ingredients
10
Servings
- 1/2 kilos puff pastry
- 1 tablespoon vegetable oil
- 1/2 cups onion, sliced
- 1 cup spinach, chopped
- 3 cans Atún Dolores® yellowfin tuna in water, drained
- 1 pinch salt
- 1 pinch pepper
- 190 grams cream cheese
- 1/4 cups cow's milk
- 1/4 cups sour cream
- 3 eggs
- 1/6 cups flour
- 1/4 cups Manchego cheese, grated
- 1 cup cherry tomato, cut in half
Preparation
20 mins
30 mins
Low
- Preheat the oven to 200° C.
- On a floured surface, use a rolling pin to roll out the puff pastry. Place it in a greased and floured pie mold, use a knife to trim the excess dough that overhangs the mold and set aside in the freezer.
- Heat a pan over medium heat with the oil, cook the onion, spinach, and Dolores® Aleta Amarilla Tuna in Water until the liquid evaporates, season to taste. Cool and set aside.
- In the blender, cream the cheese, add the milk, cream, egg, and flour, and blend until you have a smooth mixture, combine with the previous preparation, mix, and set aside.
- Pour the blender mixture into the puff pastry, bake for 15 minutes until the filling is well cooked and the edges of the pastry are golden and the filling is set, remove from the oven, cover with Manchego cheese and cherry tomatoes, and broil the cheese in the oven for a few more minutes.
- Remove from the oven, cool, and enjoy with a little salad.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by