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Tuna and olive quiche

Starters61 minutes5 people460 calories
1/52/53/54/55/5 (9 votes)
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By Mayra Fernandez Joglar

Today we have tried this tuna and olive quiche and we loved it. It is tasty and has a different fish-based filling.

The truth is that we love savory cakes. On one side there is countless different fillings and on the other they always like them because they are informal recipes.

They are also the perfect solution for weekend dinner or for a birthday party.

Tuna and olive quiche

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Tuna and olive quiche
  • Mayra Fernandez Joglar
  • Recipe type: incoming
  • Calories: 460
  • Rations: 5
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the base:

  • 150 g of almond flour (see recipe)
  • 1/2 tablespoon (brown size) salt
  • 55 g garlic butter, melted (see recipe)
  • Lactose-free butter or oil for greasing

For the filling:

  • 50 g emmental cheese
  • 100 g pitted green olives
  • 3 eggs
  • 200 g of cream for cooking
  • 200 g canned tuna, drained
  • Sal Island
  • Pepper

Preparation

  1. For the base:

    Preheat the oven to 160º and grease a 22 cm diameter mold with butter or oil.

  2. We put all the ingredients of the base in the glass and mix during 4 seconds, speed 6. After the time, the dough will look like sand.

    We pass the contents of the glass to the greased mold and with the back of a spoon, or with our hands, we spread the dough over the entire base, also going up the edges. We will try to make it as homogeneous as possible.

  3. We introduce in the medium height of the oven and bake at the same temperature between 25 and 30 minutes or until the surface has a nice golden color.

  4. For the filling:

    Meanwhile, without washing the glass, we put the cheese cut into pieces in the glass. We grate it during 5 seconds, speed 8.

  5. Next, we put the olives well drained and chop them during 4 seconds, speed 4.

  6. Add the eggs, the cream and the tuna, also well drained. Season and beat during 20 seconds, speed 3, left turn.

    If necessary, rectify with salt or pepper.

  7. When we have the base cooked, we remove it from the oven and pour the mixture over it.

  8. We raise the oven temperature to 200º and bake the quiche for 30 minutes or until it is set.

  9. Remove and let cool slightly before serving.

Notes

If during the second cooking the edges begin to toast we can cover the quiche with aluminum foil or oven paper. We can even lower the tray to the lowest height. This will keep them from burning and at the same time allow the filling to cook.

Do you want to know more about this tuna and olive quiche?

The truth is that the combination of egg, olives and tuna is a basic with what can be prepared from about stuffed eggs up to about soft savory cakes.

If we also add a very good base with garlic flavor and the creaminess of cream and cheese It is normal for this quiche to become one of our favorites.

You can use the tuna that you like the most, either in sunflower oil, olive oil or even in water. In any case it has to be well drained.

You can also play with the ingredients of the base adapting them to your tastes or resources. In this version we have taken advantage of the garlic butter that we do at home and that we like so much.

Instead, in this another version We have used normal butter and added a little garlic powder. Any of the two versions They are delicious, so use the one you like the most.

Of course you can also wear a base different. You can do it with puff pastry, potato or throw yourself and prepare at home a artisan dough.

This quiche you can eat fresh or warm. I do not recommend that you do it well in advance because the almond base becomes moistened and loses its crunchy touch.

More information - 9 savory cakes with different fillings for all tastes / Stuffed eggs / Tuna and white asparagus cakes / Basic recipe: garlic butter / Asparagus and goat cheese quiche with almond and garlic base / Chorizo ​​and Manchego cheese quiche / Cheese quiche

Adapt this recipe to your Thermomix® model


Discover other recipes of: Celiac, More than 3 years, Fishes

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