Tuna Cake

Ingredients

• 200 g Flour
• 1 pinch salt
• 125 g cold butter
• 1 egg
• 400 g canned tuna (natural)
• 1 Carrot
• 2 onions
• 1 leek stalk
• 250 g frozen peas
• 4 eggs
• 250 ml Whipping Cream
• 50 g crème fraîche
• 150 g grated cheese (e.g., Emmental)
• Salt
• pepper (ground)

Instructions

1. 1.

   Sift the flour with salt onto a work surface and create a well in the center. Cut the cold butter into small pieces and distribute around the well. Crack the egg into the center and use 2-3 tablespoons of cold water to gently beat it with a knife, creating small dough crumbs. Quickly knead by hand into a smooth dough, shape into a ball, wrap in cling film, and refrigerate for about 30 minutes.

2. 2.

   Drain the tuna and flake it. Peel the carrot and onions. Dice the carrot finely. Slice the onion into rings. Wash, trim, and slice the leek into rings. Thaw the peas.

3. 3.

   Preheat the oven to 180°C fan (350°F).

4. 4.

   Roll out the shortcrust dough thinly and line a quiche tin with it, forming a rim. Distribute the tuna, vegetables, and onions over the dough.

5. 5.

   Whisk together the eggs, whipping cream, crème fraîche, and grated cheese; season with salt and pepper. Pour this mixture over the filling and bake in the oven for about 45 minutes until golden brown.