Quiche with tuna, tomatoes and olives

8 servings

60 minutes

Quiche with tuna, tomatoes, and olives is a vibrant embodiment of Mediterranean cuisine, combining the rich sea notes of tuna with the sweet-sour freshness of tomatoes and the spicy bitterness of olives. This pie, rooted in classic French cuisine, gains a unique character from aromatic anchovies, Provençal herbs, and delicate shortcrust pastry. The filling simmered with leeks and garlic absorbs all flavor nuances, creating a deep and balanced palette. The crispy dough soaked in olive oil complements the composition while melted Emmental cheese adds a delicate creaminess. Quiche is perfect for a light lunch or cozy dinner, pairing wonderfully with a glass of white wine and fresh green salad.

Energy value per serving

• Calories: 526.7
• Proteins: 18.1g
• Fats: 35.6g
• Carbohydrates: 35.2g

Ingredients

• Shortcrust pastry: 500 g
• Canned tuna in oil: 200 g
• Chopped tomatoes in their own juice: 400 g
• White part of leek: 1 pc
• Salted anchovies in oil: 8 pc
• Garlic: 1 clove
• Pitted olives: 100 g
• Olive oil: 5 tbsp
• Salt: to taste
• Provencal herbs: 0.5 tsp
• Ground black pepper: to taste
• Grated Emmental cheese: 150 g

Cooking steps

1. The base of the pie is, of course, the dough. There are many recipes for making shortcrust pastry. In this case, I used the classic dough made from butter, flour, ice water, and salt.

   Required ingredients:

   • Shortcrust pastry: 500 g

2. Let's start preparing the filling. Chop the white part of the leek and sauté it in 3 tablespoons of olive oil until soft, but do not overcook. Add chopped anchovies and a bit of their oil to the onion. Add tomatoes, season with salt to taste, and simmer on low heat until most of the moisture evaporates.

   Required ingredients:

   • White part of leek: 1 piece
   • Salted anchovies in oil: 8 pieces
   • Chopped tomatoes in their own juice: 400 g
   • Salt:  to taste

3. Drain the oil from the tuna and place it in a pan with tomatoes and onions. Also add minced garlic, Provençal herbs, and sauté a bit more.

   Required ingredients:

   • Canned tuna in oil: 200 g
   • Garlic: 1 clove
   • Provencal herbs: 0.5 teaspoon

4. Cool the prepared filling slightly and mix it with two eggs.

   Required ingredients:

   • Grated Emmental cheese: 150 g

5. Roll out the sand dough, place it in a mold, prick with a fork, line with baking paper, fill with beans, and bake in the oven at 190–200 degrees for 10 minutes.

   Required ingredients:

   • Shortcrust pastry: 500 g

6. Place the filling in the partially baked crust, decorate it with olives, sprinkle with grated cheese, drizzle with olive oil, and bake for another 20 minutes at the same temperature.

   Required ingredients:

   • Pitted olives: 100 g
   • Grated Emmental cheese: 150 g
   • Olive oil: 5 tablespoon