Smoked tuna quiche
Based on the recipe of my Philippe
1 package puff pastry (300 g, pure butter)
1 can smoked tuna
1 shallot (or onion)
Salt and pepper
2 pinches of nutmeg
1/2 tsp dried dill
200 ml milk cream
100 g grated Emmental
Line the puff pastry in a ceramic quiche dish. Prick the bottom here and there with a fork.
Crumble the tuna and spread over the dough. Cut the shallots finely and stew briefly in a little oil and water, covered. Once softened and the liquid evaporated, spread evenly on the fish. Distribute the tomato, peeled and cut into cubes, among the other chunks.
In a bowl, whisk the eggs and cream. Season with salt, pepper, dill and nutmeg. Pour the mixture over the quiche. Finally, sprinkle abundantly with grated Emmental and push it slightly into the egg mixture with a fork.
Bake the smoked tuna quiche to 180°C for about 60 minutes. Serve hot or cold, depending on taste.