Summary

Ingredients

• 1 packet puff pastry, frozen or from the refrigerated shelf
• 3 cans tuna, natural
• 2 egg (s)
• 1 cup crème fraîche
• 0.5 ½ lemon (or lime), add the juice
• 2 tablespoon parsley, dried or fresh
• 1 teaspoon, leveled salt
• possibly cheese, grated
• possibly onion (s), diced

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Instructions

1. Line a quiche tin with puff pastry, prick it several times with a fork.
2. Drain the tuna, put the eggs, crème fraîche, parsley, salt and the juice of 1/2 lemon in a mixing bowl and stir. Then pour everything into the laid out quiche dish, smooth it out and put it in the oven on the middle rack at 180 ° C top / bottom heat (160 ° C fan oven) and bake for 20-30 minutes. You can see when it`s done, the edge of the puff pastry is crispy and brown to dark brown and the filling is bulging.
3. Depending on your taste, you can sprinkle cheese on top or add onions to the mixture, but I really like the basic version.
4. Tips:
5. The cake tastes best cold as a snack.
6. The frozen puff pastry packs always contain 6 layers, if you roll out 3 of them, you can also lay out two shapes, but the dough will then be thinner.