Tuna and Hazelnut Quiche using a Magefesa
(5)
Preparation time
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Servings
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Difficulty
Dive into the delightful world of Tuna and Hazelnut Quiche, where the elegance of French cuisine meets the charm of rustic flavors! This quiche is not just a savory pie; it’s a culinary hug, wrapping tender canned tuna and crunchy hazelnuts in a buttery, flaky crust that sings with the zest of lemon. Originating from the regions of Provence, where fresh ingredients are celebrated, this dish showcases the creativity of home cooks who made the most of what was available. Fun fact: the combination of fish and nuts may seem unusual, but it was a clever way to add texture and richness, proving that necessity is the mother of invention in the kitchen. Perfect for brunch, lunch, or a cozy dinner, this quiche is sure to impress your guests and make your taste buds dance!
Ingredients
- 1 Shortcrust pastry
- 50 g Hazelnut
- 150 g Canned tuna
- 3 Eggs
- 200 g Whipping cream
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 50 g Dried tomato
- 50 g Gruyere
Steps
Dough
- Preheat the oven at 180°C.
- Add 1 shortcrust pastry in a baking dish.
- Roll out the pastry and place it into a quiche dish.
- Prick the base of the pastry with a fork.
- Cook in the oven at 180°C during 15min.
Filling
- Add 50 g of hazelnut in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl in a bowl.
- Wash the food processor bowl.
- Add 150 g of canned tuna, 3 eggs, 200 g of whipping cream, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Transfer the content of the bowl in the food processor bowl.
- Add 50 g of dried tomato in the food processor bowl.
- Stir in the chopped hazelnut and dried tomatoes.
Baking
- Transfer the content of the food processor bowl in the baking dish.
- Sprinkle 50 g of gruyere on a preparation content.
- Sprinkle grated Gruyere evenly over the top of the quiche.
- Cook in the oven at 180°C during 25min.
- Bake in the preheated oven for 25-30 minutes, or until golden brown and set.
- Let the quiche cool slightly before slicing and serving.
- Serve Warm.
