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Ingredients
Quiche with Tuna
- Ingredients
- 2 Tbsps olive oil
- 300 grams Puff pastry dough
- 1 onion
- 2 Fennel bulb
- 1 garlic clove
- 400 grams Tuna
- 4 Tomatoes
- 2 Tbsps freshly chopped parsley
- 1 Tbsp freshly chopped thyme
- 200 milliliters Whipped cream
- 100 grams Crème fraiche
- 3 eggs
- 80 grams grated Cheese (such as Gryuère)
- salt
- peppers
Preheat the oven to 180°C (approximately 350°F). Grease the quiche dish with a little oil.
Roll out the puff pastry, line the baking dish and trim the crust.
Peel, halve and cut the onion into strips. Rinse the fennel, trim and slice into strips. Peel garlic and chop finely.
Rinse the tuna, pat dry and chop into bite-sized pieces. Heat 1 tablespoon oil in a nonstick pan and saute the tuna. Remove the tuna and transfer the onion to the pan and saute until translucent. Add the garlic and fennel and saute another 2 to 3 minutes. Remove from the heat and let cool slightly.
Rinse the tomatoes and cut into quarters. Remove seeds and dice. Transfer the tomatoes, tuna and fennel mixture to the baking dish.
Whisk together the herbs, cream, eggs and cheese. Season with salt and pepper. Pour over the filling mixture. Bake until golden brown, about 50 minutes. Let cool slightly before serving.
(Percentage of daily recommendation)
| Calorie | 1,046 cal. | (50 %) | ||
| Protein | 47.28 g | (48 %) | ||
| Fat | 71.21 g | (61 %) | ||
| Carbohydrates | 54.29 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |