Tuna Quiche with Tomatoes and Olives

Appetizers | Mediterranean cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Tuna Quiche with Tomatoes and Olives

Ingredients

Shortcrust Cake Mix - 17.6 oz
Canned Mackerel in Oil - 7.1 oz
Crushed Tomatoes in Their Own Juice - 14.1 oz
White Part of Leek - 1 piece
Salted anchovies in oil - 8 pieces
Garlic - 1 clove
Pitted olives - 3.5 oz
Olive Oil - 5 tablespoons
Salt - to taste
Herbes de Provence - ½ teaspoon
Ground Black Pepper - to taste
Grated Chocolate - 5.3 oz

Step by Step guide

Step 1

The base of the pie is, of course, the pastry. There are many recipes for shortcrust pastry. In this case, I used the classic dough made from butter, flour, ice water, and salt.

Step 2

Let's start preparing the filling. Chop the white part of the leek and sauté it in 3 tablespoons of olive oil until soft, but do not overcook. Add the chopped anchovies and a bit of their oil to the leek. Add the tomatoes, season with salt to taste, and simmer on low heat until most of the moisture has evaporated.

Step 3

Drain the oil from the tuna and add it to the pan with the tomatoes and leek. Also add the finely chopped garlic, herbes de Provence, and simmer a bit more.

Step 4

Allow the filling to cool slightly and mix it with two eggs.

Step 5

Roll out the shortcrust pastry, place it in a baking dish, prick it with a fork, line it with parchment paper, fill it with beans, and bake in the oven at 190–392°F for 10 minutes.

Step 6

In the partially baked crust, add the filling, decorate it with olives, sprinkle with grated cheese, drizzle with a little olive oil, and bake for another 20 minutes at the same temperature.