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Vegetable quiche with tuna

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Ingredients for 4 servings:

  • 300 g puff pastry, frozen
  • 2 small zucchini
  • 500 g tomatoes
  • 1 bell pepper(s), yellow
  • 1 onion(s)
  • 1 clove(s) garlic
  • Flour, for rolling out
  • 150 g tuna, natural (can)
  • 1 tbsp lemon juice
  • Rosemary, thyme and oregano, dried
  • 3 eggs
  • 200 g cream
  • 2 tbsp Parmesan, grated
  • Salt and pepper, white from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the puff pastry, then quarter the zucchini lengthwise. Cut the tomatoes and peppers into pieces, and finely dice the onions and garlic. Rinse a 24 cm springform pan with cold water, line it with the rolled-out puff pastry, and form a 3 cm high rim. Add the tuna, garlic, and onions, arrange the zucchini, tomatoes, and peppers on top, and drizzle with lemon juice. Sprinkle with the herbs, whisk the eggs with cream and Parmesan cheese, and pour over the top. Bake at 200°C for about 45 minutes. Can also be eaten cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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