Recipe for Tomato, Tuna and Pesto Quiche and Chili & Garlic
Recipe created by Arthur Huet, assistant at Savant Food
For 4 people:
- 4 eggs
- 50 gr of grated gruyere
- 100 gr of fresh cream
- 50 gr of grated parmesan
- 180 gr of canned tuna
- 10 basil leaves
- 4 tablespoons of pesto
- 1 shortcrust pastry
- 100 gr of tomato sauce
- 1 stick of Chili & Garlic seasoning
- Pre-bake the shortcrust pastry in the oven at 180°C.
- Drain the tuna and the tomato sauce.
- Prepare the quiche mixture by mixing the eggs, cream, gruyere, and parmesan.
- When the dough is lightly browned, remove it from the oven.
- Cover the bottom of the dough with pesto.
- Mix the tuna and the tomato sauce.
- Cover the pesto with this mixture.
- Add some pieces of parmesan and pour the mixture.
- Bake for 30 minutes at 200°C.
- Remove from the oven and let cool for a few minutes outside the mold.
- Enjoy the quiche served with the Seasoning to chop Chili and garlic.
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