Tuna Quiche

Ingredients

• Flour2 cup (240 g)
• Butter6 tablespoon (180 g)
• Parmesan Cheese19 tablespoon (95 g)
• Egg3 count (165 g)
• Parsley1 tablespoon (4 g)
• Milk1.5 cup (360 ml)
• Cornstarch3 tablespoon (30 g)
• Oil1 tablespoon (10 ml)
• Water1/4 glass (63 ml)
• Bell Pepper1 count (120 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Place the egg in a pot of boiling water and boil for 8 - 10 minutes. Next, peel and chop. Set aside.

2. 2

   Step 2

   For the white sauce, place the butter in a pot and heat over medium heat until melted.

3. 3

   Step 3

   Add the cornstarch and mix with a whisk until well combined.

4. 4

   Step 4

   Add the milk gradually and stir constantly until thickened. Set aside.

5. 5

   Step 5

   For the dough: Sift the flour and mix with the remaining butter.

6. 6

   Step 6

   Add the previously warmed water gradually. Mix with a fork.

7. 7

   Step 7

   Knead until the dough is no longer sticky and place in a baking pan.

8. 8

   Step 8

   For the filling: Finely chop the onion and bell pepper.

9. 9

   Step 9

   Place a pan over high heat. Once heated, pour in the oil and spread.

10. 10

    Step 10

    Add the onion, bell pepper and a pinch of salt. Mix, lower the heat to medium and cook for 7 minutes.

11. 11

    Step 11

    Add the tuna, white sauce, Parmesan cheese, eggs and parsley.

12. 12

    Step 12

    Place the filling on the dough and bake at 356 °F (180 °C) for 45 minutes.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna Quiche can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.