I promised one of my guests I’d write down the recipe for this quiche after our lunch date, but never really got to it. Now I’ve put it off for a little too long so I thought I’d post it here. You guys like recipes, don’t you? 🙂
250g plain flour
a pinch of salt
a couple of tablespoons of cold water
For the filling:
300-400g of good quality canned tuna (i use Abba’s)
2 dl of heavy cream (can be replaced with milk)
salt & pepper for seasoning
a tablespoon of butter for frying
To top it off:
a tablespoon of fresh dill (chopped)
100g grated cheese
10 cherry tomatoes
Start by making the dough: chop (I use a food processor to do the chopping for me) the cold butter, flour and salt together to a crumbly mass, then add a tablespoon or two of cold water (until it comes together and becomes a rollable dough). Roll the dough out into a round flat larger than the bottom of your springform cake pan (which you’ve covered with baking paper). Carefully lift the dough into the pan, press the dough onto the bottom and up the sides to form a crust. To ensure your quiche becomes nice and crispy, leave the dough-covered pan in the fridge to cool for as long as possible (at least half an hour).
Pre-heat your oven to 220°C, poke tiny holes into the bottom with a fork or toothpick and bake the crust for 10 minutes. While it’s in the oven, prepare the caramelized onion: cut the onions into thin slices, heat butter in a saucepan, throw in the onion rings and add a tiny pinch of salt and (brown) sugar. Stir-fry until golden. Then lower the heat in the oven to 180°C , mix together the eggs and cream in a bowl, season the mixture with salt and pepper. Take out your crust, spread the onions across the bottom, add the tuna (break it into even pieces if the chunks are too big) and pour the cream-egg mixture over the filling. Quickly (I mean it, do this fast or the cream will soak your dough and make it soggy) sprinkle it with dill, add the halved cherry tomatoes and lastly sprinkle the grated cheese all over it.
Bake in a 180°C (not a degree more) oven for ca 40 minutes (until the quiche isn’t too wobbly and the cheese is nice and golden), let cool and rest for 10-15 minutes and serve with a nice fresh salad.
If you want to make my spinach-feta quiche, in stead of caramelizing the onions you fry your spinach together with three or four chopped gloves of garlic and a generous amount of thyme (dried is fine). In stead of the tuna your second layer is diced feta cheese. The rest is the exact same! 🙂