Name: Tuna Quiche with Chipotle Chile
Prep time: 45 min
Cook time: 15 min
Yield: 8
Cuisine: Francesa
Ingredients: 2 1/2 cups all-purpose wheat flour; 4 cans tuna; 500 grams tomato, finely chopped; 2 tablespoons mustard; 60 grams Gouda cheese, grated; 100 milliliters fresh cream; 2 eggs; 1 onion, finely chopped; 5 sprigs parsley; 1 pinch nutmeg; salt, to taste; 1 sprig thyme; 1 sprig rosemary; 2 tablespoons vegetable oil; 1 clove garlic, finely chopped; 2 chipotle chiles; pepper, to taste; 1 tablespoon salt; 2 butter; 1/4 cups water, cold

Preparation

30 mins

15 mins

Medium

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.

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Tuna Quiche with Chipotle Chile

Ingredients

Preparation

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