Tuna quiche with sun-dried tomatoes and asparagus

Name: Tuna quiche with sun-dried tomatoes and asparagus - Victoria B.
Ingredients: For the dough: 100g cold butter; 200g flour; 5 tablespoons of water; 4; 5 dried tomatoes; salt. For the filling: 3 eggs; 2 tablespoons of heavy cream; 80g Cheddar cheese; one can of tuna chunks; 3; 4 dried tomatoes; 8 pieces of asparagus in a jar; a few chives; 2 artichoke hearts; salt; pepper.

Over - Tuna quiche with sun-dried tomatoes and asparagus by Victoria B. - Recipia

Tuna quiche with sun-dried tomatoes and asparagus – a sophisticated recipe that combines delicious textures and flavors to create an unforgettable culinary experience. This classic dish, rooted in European gastronomic traditions, is versatile and can be served as an appetizer or a main course. It can be enjoyed at lunch or dinner, and when paired with a fresh salad, it becomes a complete and balanced meal. Preparation time: 30 minutes Baking time: 40 minutes Total time: 1 hour and 10 minutes Number of servings: 6 Ingredients: For the crust: - 100 g cold butter, diced - 200 g flour - 5 tablespoons cold water - 4-5 sun-dried tomatoes, finely chopped - 1/2 teaspoon salt For the filling: - 3 eggs - 2 tablespoons heavy cream - 80 g grated Cheddar cheese - 1 can tuna in oil, well drained - 3-4 sun-dried tomatoes, finely chopped - 8 asparagus spears from a jar, drained - a few chives for garnish - 2 artichoke hearts, halved - salt and pepper to taste Preparation: 1. Start by preparing the crust. In a large bowl, combine the flour with the salt. Add the diced cold butter and mix it with your fingers until you achieve a sandy consistency, without large pieces of butter. 2. Add the cold water and finely chopped sun-dried tomatoes. Gently mix until the ingredients come together to form a homogeneous dough. Do not knead too much, otherwise the dough will become tough. 3. Form a ball from the dough, wrap it in plastic wrap, and refrigerate for about an hour. This will allow the butter to harden and will help achieve a flaky texture after baking. 4. Preheat the oven to 180 degrees Celsius. 5. After the dough has chilled, remove it and roll it out on a floured surface until you obtain a round sheet about 3-4 mm thick. Place the dough sheet in a tart pan and trim the excess. 6. Prick the base of the dough with a fork to prevent air bubbles from forming during baking. Bake the dough in the preheated oven for 20 minutes or until lightly golden. 7. Meanwhile, prepare the filling. In a large bowl, beat the eggs with the cream, grated Cheddar cheese, salt, and pepper. Mix well until the mixture is homogeneous. 8. Add the drained tuna, finely chopped sun-dried tomatoes, and chives to the egg mixture and gently mix to combine the ingredients. 9. Once the crust is baked, remove it from the oven and pour the egg filling over the crust. Carefully arrange the asparagus and artichoke hearts on top. 10. Bake the quiche in the oven for an additional 20 minutes or until the filling is set and lightly golden. 11. Let the quiche cool for a few minutes before slicing. It can be served warm or at room temperature. Serving suggestions: This tuna quiche with sun-dried tomatoes and asparagus pairs perfectly with a fresh green salad or a tomato basil salad. You can also accompany it with a glass of dry white wine or a light cocktail, such as a spritz. Practical tips: - For an even crispier crust, you can add a tablespoon of vinegar to the water. - You can replace Cheddar cheese with feta or goat cheese for a different taste. - If you don’t have sun-dried tomatoes, you can use fresh tomatoes, but make sure to drain them well to avoid adding too much moisture to the filling. Nutritional benefits: This quiche recipe is rich in protein due to the eggs and tuna, while asparagus provides a healthy dose of vitamins and minerals. Cheddar cheese adds calcium, and sun-dried tomatoes provide antioxidants. A serving of quiche contains approximately 350 calories, making it a satisfying yet balanced option. Frequently asked questions: 1. Can I use other vegetables in the filling? Absolutely! You can add mushrooms, spinach, or zucchini to customize the quiche. 2. How can I store the quiche? The quiche can be stored in the fridge in an airtight container for 3-4 days. You can reheat it in the oven to restore its crispiness. This tuna quiche with sun-dried tomatoes and asparagus is not only delicious but also an excellent way to bring a touch of sophistication to your meals. By trying it, you will discover how easy and enjoyable it can be to cook at home, bringing to the table a dish worthy of any restaurant. Enjoy your meal!

Tuna quiche with sun-dried tomatoes and asparagus

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