Name: Quiche
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 300g of shortcrust (200g flour+ 100g butter+ 1 egg yolk+ salt + cold water); 1 large courgette, cut into slices; 1 large onion, cut; 1 can of tuna, drained (150g); 2 eggs; 1 tsp of mustard; 50g of cheese, shredded; 150ml of milk + 1tbsp+½ of flour OR 150ml of crème fraiche; salt and pepper

RECIPE

300g of shortcrust (200g flour+ 100g butter+ 1 egg yolk+ salt + cold water)

1 large courgette, cut into slices

1 large onion, cut

1 can of tuna, drained (150g)

2 eggs

1 tsp of mustard

50g of cheese, shredded

150ml of milk + 1tbsp+½ of flour OR 150ml of crème fraiche

salt and pepper

200°C
30min

Prepare you shortcrust and wrap it with a cling film then put in the fridge for 30 minutes.
Caramelize the sliced onion in some oil over medium heat.
Add the sliced courgette to the onion and cook until tender.
Roll the shortcrust over a floured plan then spread it over the mold of your choice.
Poke some holes in the bottom of the shortcrust using a fork.
Spread the mustard then put a layer of courgette and onions.
Put a second layer of drained tuna.
Mix the milk with flour and eggs and add salt and pepper, then pour it over the quiche. You can use crème fraîche instead of flour and milk.
Put a final layer of shredded cheese over the quiche.
Bake the quiche in a preheated oven at 200°C for 30 to 35 minutes.

RECIPE

ENJOY YOUR HOMEMADE TREAT!