Canned tuna is a wonderful addition to quiche, adding protein and flavor without any extra fuss. Mushrooms and spinach are also incorporated into the filling which is baked in a tender and flaky crust made from homemade pie dough. Of course you can always substitute a store-bought dough instead of making your own, but once you've mastered the simple recipe, it will become your default for quiche and other pies and tarts.
- 300 grams all purpose flour
- 70 grams water
- 130 grams butter (melted and cool)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 3 eggs
- 200 milliliters cream
- 185 grams canned mushrooms (sliced)
- 1 can tuna
- 1/2 cup fresh spinach
- salt (to taste)
- ground black pepper (to taste)
- Preheat oven to 350F.
- Place the flour on the kitchen counter and make a well in the middle.
- Add the water, butter, salt, and sugar.
- Mix from the middle to the edge.
- Knead the mixture until the dough no longer sticks to your hands.
- If necessary, add a little more flour.
- Sprinkle the counter with flour and roll out the dough.
- Spread the dough in a pie pan with removable bottom with the help of the rolling pin.
- Roll the dough onto the rolling pin and then unroll into the pie pan.
- For the filling, simply beat the eggs, add the cream, and mix well.
- Add the mushrooms, tuna, and spinach.
- Season with salt and pepper, and mix well
- Pour this mixture in the pie pan.
- Bake for 45 minutes to 1 hour until the custard sets and the top is golden brown.