Quiche Provencal

It is not the first time I bake a salty tart / quiche with tuna. I've published some time ago a recipe of Tuna fish quiche. This one is another version of it, but different. My daughter is a very big fan of fish so there is no wonder that I am trying this kind of dish in many versions.
It is difficult to say which one was better so I let you to express your opinions after you try them both :)

  • 500g shortcrust pastry
  • 1 big onion (diced)
  • 2 bell peppers (one yellow and one green) (diced or finely sliced)
  • 4 tomatoes (cut in half and then sliced)
  • 300g tuna fish (from can)
  • 4 eggs
  • 350g sour cream
  • 1 heap tablespoon Provence herbs (or a combination of dried rosemary, basil, oregano, thyme)
  • 1 teaspoon salt
  • a pinch of pepper
  • 2 teaspoons of organic mustard

  1. Stretch the shortcrust pastry to cover the bottom and the borders of a tart pan. For this one, I have used a ceramic pan of 30cm diameter.
  2. Spread the tuna fish on the bottom.
  3. Put over the diced onions, bell peppers and tomatoes and mix them a bit with your hand.
  4. In a bowl, beat the eggs.
  5. Add the sour cream, herbs, salt, pepper and mustard.. Mix well.
  6. Pour this composition over tuna and vegetables.
  7. Bake in the preheated oven at 220ÂșC for 1h15". As my pan was a thick ceramic one and this was also a big tart, it required more time to bake. If you use lower quantities, 45 minutes to have the quiche baked are enough.
Serve it warm with fresh thyme and some drops of basil oil.

Recipe inspired from Les Meilleures recettes Marmiton, page 36.


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