Quiche with Canned Tuna and Chili
by Editorial Staff
Tuna quiche is a great option for an open fish pie. The filling for the quiche turned out to be almost salad: we added canned corn, eggs, cheese, and sour cream to it. The base for tuna quiche can also be made from puff pastry – it will turn out to be no less tasty.
Cook: 1 hour 15 minutes
Servings: 6
Ingredients
- 2 tablespoon olive oil
- 4 onions
- 1 chili pepper
- 400 g canned corn
- 250 g canned tuna
- 75 g Emmental cheese
- 2 tablespoon sour cream with a fat content of 30%
- 2 tablespoon green onions
- 2 eggs
- 175 ml milk
- salt freshly ground black pepper
For the test:
- 200 g flour
- 0.5 teaspoon salt
- 2-3 tablespoon vegetable oil
- 200 ml warm water
Directions
- Preheat oven to 200 ° C.
- Heat oil in a skillet, sauté chopped onions and chili peppers (with or without seeds). Remove from heat and stir in corn and tuna. Season with salt and freshly ground black pepper.
- Combine grated cheese, sour cream, green onions, eggs, and milk.
- Sift flour and salt into a bowl twice, add oil and gradually add 1 cup of warm water. Knead the dough first with a wooden spoon. If it turns out steep, add a little more water, 1 tablespoon each. l.
- Then transfer the resulting lump of dough to a work surface and knead it with your hands. Don’t add more flour! Beat the kneaded dough with force on the work surface 15–20 times. Place the dough in a large plastic bag, tie the loose end, and immerse the bag in warm water for 15 minutes.
- Gently stretch the dough in all directions on a work surface lightly dusted with flour. Cover with a damp towel and set aside for 5 minutes.
- Roll out the dough, put it in a mold, make small sides.
- Put the tuna on the dough, then add the egg mixture. Cover the filling with dough around the edges. Bake in 180 ° C oven until golden brown, 30 minutes, or until tender.
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