Tuna and vegetable cake

Ingredients for 1 servings:

• 350 g wheat flour type 550
• 1 tsp baking powder
• 1 tsp salt
• 175 g butter or margarine
• 1 egg(s)
• 40 ml water
• Butter or margarine for the mold
• 2 onions
• 2 bell peppers, red
• 1 zucchini
• 1 garlic clove(s)
• olive oil
• 1 tsp herbs de Provence
• 1 pinch(s) of sugar
• salt and pepper
• 1 dashes rice vinegar
• 150 g tuna in its own juice
• 75 g Gouda, grated
• possibly chili sauce, hot
• 200 g sour cream
• 3 eggs
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 55 minutes; Total time approx. 2 hours 20 minutes

Quiche with peppers, zucchini, onions and tuna

For the shortcrust pastry, mix the flour with baking powder and salt, then add the butter or margarine in small pieces, along with the egg and water, and knead everything into a smooth dough. Wrap the finished dough in foil and chill in the refrigerator for at least an hour. Peel or wash the peppers, zucchini, and onions and cut into equal-sized cubes. Peel and finely chop the garlic. Place the diced peppers and zucchini and the garlic in a bowl and season with the herbs de Provence, salt, pepper, a pinch of sugar, and a splash of rice vinegar. Mix everything with 1 tablespoon of olive oil and let marinate for a few minutes. Fry the diced onions in a pan with a little olive oil for two minutes, then add the marinated vegetables and cook until al dente. Remove the pan from the heat and let the vegetables cool. For the topping, mix the sour cream with the three eggs, season with salt and pepper. Once the sautéed vegetables have cooled, mix the drained tuna, grated cheese, and half of the topping with the vegetables. Add a little more chili sauce, if desired. Preheat the oven to 200°C (top/bottom heat). Roll out the shortcrust pastry, place it in a greased 28 cm springform pan, and form a high rim. Prick the pastry base with a fork and pre-bake the pastry in the hot oven for 15 minutes. Then spread the tuna and vegetable filling evenly over the pastry and pour the remaining sour cream topping over the filling. Bake the tuna and vegetable pie for another 30 minutes.