Tomato, tuna and pesto quiche | Chilli & Garlic Carving Seasoning

Recipe imagined by Arthur Huet, assistant of the Savant Food

1. Pre-bake the shortcrust pastry in the oven at 180°C.
2. Drain the tuna and the tomato sauce.
3. Prepare the quiche mixture by mixing the eggs, cream, gruyère and parmesan.  
4. When the dough has slightly browned, remove it from the oven.
5. Cover the base with pesto. 
6. Combine tuna and tomato sauce.
7. Cover the pesto with this mixture.
8. Add a few pieces of parmesan and pour the mixture.
9. Bake for 30 minutes at 200°C.
10. Remove from the oven and let cool for a few minutes out of the pan.  
11. Enjoy the quiche with the Chilli and Garlic Carving Seasoning.