Tuna Quiche

Ingredients

• 2 EL olive oil
• 300 g puff pastry
• 1 onion
• 2 bulbs fennel
• 1 Garlic clove
• 400 g tuna
• 4 tomatoes
• 2 EL freshly chopped parsley
• 1 EL freshly chopped thyme
• 200 ml whipping cream
• 100 g crème fraîche
• 3 eggs
• 80 g grated cheese (e.g., Gruyère)
• Salt
• Pepper

Instructions

1. 1.

   Preheat the oven to 180°C fan. Lightly oil the quiche tin.

2. 2.

   Roll out the puff pastry to fit the tin and line it with the dough.

3. 3.

   Peel, halve, and slice the onion into strips. Wash, trim, and slice or julienne the fennel. Peel and finely chop the garlic.

4. 4.

   Rinse the tuna, pat dry, and cut into bite‑sized cubes. Quickly sear in 1 EL hot oil in a non‑stick pan, then remove. In the remaining oil, sauté onion, garlic, and fennel for 2–3 minutes until translucent. Remove from heat and let cool slightly.

5. 5.

   Wash, quarter, core, and dice the tomatoes. Combine with tuna and fennel mixture in the tin.

6. 6.

   Whisk together herbs, cream, crème fraîche, eggs, and cheese; season with salt and pepper. Pour over the filling and bake for about 50 minutes until golden brown.