Quiche with tuna
Last Updated on
ingredients
Cesto:
250 g spelt flour 1 pk egg 125 g butter 1 handful oregano 25 ml cold water 1 pinch salt
Filling:
1 can tuna in olive oil 1 pk leek 1 handful sun-dried tomatoes 1 handful oregano 100 g Feta cheese 2 pk egg
step
1. In a bowl, mix together the flour, egg, cubed butter, chopped oregano and a pinch of salt. Progressively add the cold water and knead into a smooth dough. Wrap in cling film and place in the fridge for an hour. 2. Then roll out the dough into a large circle, using a rolling pin, transfer it to the tin so that it reaches the edges. Prick the bottom, cover with baking paper and load with beans. Place the shell in an oven preheated to 180°C and bake for 15 minutes. 3. Remove the hull from the oven, remove the paper and the beans. When cool, place the drained tuna, chopped tomatoes, leeks, crumbled cheese, oregano and top with the beaten eggs. Put it back in the oven and bake for another 25 minutes.
