Tuna quiche with filo pastry
10 filo sheets
4 tablespoons sour cream
140 ml whole milk
Salt and pepper
1 thin zucchini
1 can smoked tuna (or normal tuna fish in oil)
1-2 tablespoons fresh dill
Grease a fluted ceramic pie dish.
Brush the filo sheets with oil and layer them in the dish. Sprinkle grated Parmesan here and there between the sheets. Press the edges down the bottom of the dish to make a hollow base. Cut the overlapping filo ends with scissors.
Slice the eggplant and zucchini and roast them on a grill saucepan or barbecue. Oil one side with a brush before cooking, salt after cooking.
Then cover the bottom of the quiche with eggplant slices. Sprinkle generously with grated cheese (I had a grated mixture of emmental, masdaam and mozzarella). Crumble the tuna on top (the smoked version had no juice, otherwise you would have to drain it). Continue by placing a layer of zucchini on top. Flavor with grated parmesan and chopped dill.
To finish, whisk together the sour cream, eggs and milk in a bowl. Season with salt and pepper. Then pour over the vegetables and fish, filling the pastry case up to 5 mm below the edge.
Bake the tuna quiche at 180°C between 40 and 60 minutes (my oven cooks slowly). The beautiful golden color should guide you.
Always serve the quiche warm (but not hot), preferably preheated in the oven, not in the microwave.