2020-08-13 / test@t

Quiche with canned tuna and chili

Tuna quiche is a great option for an open fish pie. The filling for the quiche turned out to be almost salad: we added canned corn, eggs, cheese and sour cream to it. The base for tuna quiche can also be made from puff pastry - it will turn out to be no less tasty.

Ingredients

2 tbsp olive oil
4 onions
1 chili pepper
400 g canned corn
250 g canned tuna
75 g Emmental cheese
2 tbsp sour cream with a fat content of 30%
2 tbsp. green onions
2 eggs
175 ml of milk
salt, freshly ground black pepper
200 g flour
0.5 tsp salts
2-3 tbsp vegetable oil
200 ml warm water

STEP-BY-STEP COOKING RECIPE

Step 1

Preheat oven to 200 ° C.

Step 2

Heat oil in a skillet, sauté chopped onions and chili peppers (with or without seeds). Remove from heat and stir in corn and tuna. Season with salt and freshly ground black pepper.

Step 3

Combine grated cheese, sour cream, green onions, eggs and milk.

Step 4

Sift flour and salt twice into a bowl, add oil and gradually add 1 cup of warm water. Knead the dough first with a wooden spoon. If it turns out steep, add a little more water, 1 tbsp each. l.

Step 5

Then transfer the resulting lump of dough to a work surface and knead it with your hands. Don't add more flour! Beat the kneaded dough with force on the work surface 15–20 times. Place the dough in a large plastic bag, tie the loose end, and immerse the bag in warm water for 15 minutes.

Step 6

Gently stretch the dough in all directions on a work surface lightly dusted with flour. Cover with a damp towel and set aside for 5 minutes.

Step 7

Roll out the dough, put it in a mold, make small sides.

Step 8

Put the tuna on the dough, then add the egg mixture. Cover the filling with dough around the edges. Bake in 180 ° C oven until golden brown, 30 minutes, or until tender.

Preparation time

20m

Cooking time

1h 15m

Servings

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