Vegetable quiche with tuna

Ingredients for 1 servings:

• 300 g wheat flour type 405 or spelt flour type 630
• 150 g butter, cold
• 1 egg(s)
• 1 pinch of salt
• 2 tbsp milk or water
• Butter for the mold
• 1 large onion(s)
• 1 small zucchini
• 1 bell pepper(s), red or yellow
• 4 potatoes
• some oil for frying
• salt and pepper
• 2 cans of tuna in its own juice
• 6 eggs
• 400 g crème fraîche
• 1 tbsp mustard
• nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

For the dough, knead the flour, butter, egg, salt, and milk into a smooth dough. Wrap in cling film and chill for about 30 minutes. Grease a 26cm springform pan. Meanwhile, prepare the vegetables. Finely dice the onion, zucchini, and bell pepper. Peel the potatoes and cut them into thin slices. Fry everything in a pan with a little oil for 5 minutes and season with salt and pepper. Then let it cool slightly. Drain the tuna and shred it with a fork. Preheat the oven to 180-200°C (top/bottom heat). Roll out the dough and place it in a round springform pan with a diameter of 26cm, pull up one edge. Whisk together the eggs, crème fraîche, mustard, salt, pepper, and nutmeg. Add the vegetables and tuna and mix everything roughly. Place the dough in the pan on top of the dough and place it in the hot oven. Bake for approximately 50-60 minutes, until the topping is set and lightly browned. Note: A tart pan is too shallow for this amount; a springform pan is required.