Tuna Quiche with Young Onion and Bell Bell Pepper

For the tuna quiche, line the quiche dish with the shortcrust pastry, prick with a fork and place in the preheated oven (180°) until the filling is ready (should not be longer than 10 minutes).

For the filling, cut the young onion into thin slices, also chop the peppers and radishes. Drain the tuna.

Sauté the young onion in a little oil, add the rest of the vegetables and the tuna and season everything with salt and pepper.

For the glaze, mix well the sour cream with the egg and season with parsley, salt and pepper. Pour the filling into the quiche dish lined with the pastry, pour the glaze over it and bake at 180 °C for about 30-40 minutes.

Preparation Tip:

The tuna quiche can also be prepared with zucchini and onion, for example, or varied with other ingredients.

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