Tuna quiche
10 servings
120 minutes
Tuna quiche is a refined French pie that combines delicate pastry with aromatic filling. Its history dates back centuries when simple village pies became the basis for modern variations. In this recipe, light shortcrust pastry harmoniously complements juicy tuna, zesty pesto sauce, and fresh broccoli. The creamy filling made from milk and cream adds softness and richness to the dish, while parmesan adds an exquisite touch. This quiche is perfect for cozy family dinners or light lunches and can also serve as a wonderful appetizer on a festive table. A French classic with a seafood twist, tuna quiche is the ideal blend of simplicity and sophistication that captivates from the first bite.
1
Mix the flour with the soft butter.
- Wheat flour: 150 g
- Butter: 100 g
2
Whisk 1 egg until smooth.
- Chicken egg: 2 pieces
3
Pour the beaten egg into the flour and knead the dough. It should not stick to your hands. If needed, add a little flour. Place in the refrigerator for 1 hour.
- Chicken egg: 2 pieces
- Wheat flour: 150 g
4
Break the broccoli into florets and boil in boiling water for 5 minutes.
- Broccoli: 200 g
5
Mix milk, cream, 1 egg, and pesto. Add salt and pepper.
- Milk: 130 ml
- Whipping cream 33%: 90 ml
- Chicken egg: 2 pieces
- Pesto: 150 g
- Salt: 3 g
- Freshly ground black pepper: to taste
6
Line the mold with parchment. Roll out the dough to a thickness of 4 mm and place it in the mold.
7
Make holes all over the bottom surface with a fork.
8
Line with parchment and add beans or rice. Bake in a preheated oven at 200 degrees for 40 minutes (until golden brown).
9
Remove the weight and rub some cheese on the bottom of the mold.
- Parmesan (Parmigiano Reggiano): 10 g
10
Place the fish and broccoli.
- Canned tuna in brine: 150 jars
- Broccoli: 200 g
11
Pour with milk mixture and bake for another 30 minutes. The filling should become elastic.
- Milk: 130 ml
- Whipping cream 33%: 90 ml
- Chicken egg: 2 pieces
- Pesto: 150 g
- Salt: 3 g
- Freshly ground black pepper: to taste
