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.
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.
- 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.
- Leek (white part): 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.
- Canned tuna in oil: 200 g
- Garlic: 1 clove
- Herbes de Provence: 0.5 teaspoon
4
Cool the prepared filling slightly and mix it with two eggs.
- 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.
- 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.
- Pitted black olives: 100 g
- Grated Emmental cheese: 150 g
- Olive oil: 5 tablespoon