Tuna and Cheese Quiche Recipe
Quiches or savory tarts are a perfect option to have in summer or for any dinner since they are simple to prepare, they admit the ingredients that we have at home and the result is always spectacular.
Thanks to this article, I am sharing with you today this tuna and cheese quiche that I prepare at home and it is always a success.
Ingredients to make Tuna and Cheese Quiche:
- 1 sheet of round puff pastry
- 350 grams of tuna in oil
- 1 roasted red pepper
- 3 ripe but firm tomatoes
- 2 Eggs
- 1 onion
- 200 milliliters of cream for cooking or milk cream
- 1 pinch of salt
- 1 pinch of ground black pepper
- 1 teaspoon of oregano
- 120 grams of grated cheese
How to make Tuna and Cheese Quiche:
To start we put the tuna to drain the oil. Separately, put a teaspoon of olive oil in a frying pan and when it is hot, add the onion, previously peeled and finely chopped, and poach.
Trick: You can use the oil from the canned tuna to poach the onion.
Meanwhile, chop the roasted red pepper and add it to the pan along with the tuna when the onion begins to turn transparent. Sauté for 4-5 minutes.
Remove from heat and pour into a large bowl. Add the peeled and chopped tomatoes, the beaten eggs as if we were going to prepare an omelet and the cooking cream.
To season the filling of our tuna quiche, we put salt and ground black pepper to taste along with a generous teaspoon of oregano, mix very well.
Trick: We can use puff pastry or short crust pastry as a base.
We take the sheet of puff pastry out of the refrigerator and unroll it. We leave the baking paper that surrounds it at the base, so that it is easy to unmold the quiche once it is baked, and we put it in our tart pan, pressing lightly to give it the shape of the pan. Pour the mixture and cover with plenty of grated cheese.
Remember that you can also use gluten-free short crust pastry to make the tuna and cheese quiche.
Put in the oven preheated to 180º C and bake for about 30 minutes or until the edges look golden and crispy and the cheese is melted and golden brown.
The tuna and cheese quiche can be served directly or wait until it cools down and covered with cling film and store in the refrigerator. Cold is also very good and with a heat stroke in the microwave it will be almost like freshly made. Enjoy!
