Tomato, tuna, and pesto quiche recipe with Chili & Garlic
Recipe created by Arthur Huet, assistant to Le Savant Food
Serves 4:
- 4 eggs
- 50g grated Gruyère cheese
- 100g crème fraîche
- 50g grated Parmesan cheese
- 180g canned tuna
- 10 basil leaves
- 4 tablespoons pesto
- 1 shortcrust pastry shell
- 100g tomato sauce
- 1 Chili & Garlic seasoning pencil
- Pre-bake the shortcrust pastry in the oven at 180°C.
- Drain the tuna and the tomato sauce.
- Prepare the quiche filling by mixing the eggs, cream, Gruyère, and Parmesan.
- When the pastry has lightly browned, remove it from the oven.
- Cover the bottom of the pastry with pesto.
- Mix the tuna and tomato sauce.
- Cover the pesto with this mixture.
- Add a few pieces of Parmesan and pour over the filling.
- Bake in the oven for 30 minutes at 200°C.
- Remove from the oven and let cool for a few minutes outside of the mold.
- Enjoy the quiche with the Chili and Garlic seasoning pencil.
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