Tuna and tomatoes quiche

Preheat the oven to 400 degrees F.

Combine all dry ingredients in a large bowl. Add the butter. Add cold water. Mix with your fingers, not your hands. Continue mixing until the dough starts to stick together without being sticky (If you have a mixer or mixer, do the same process with the dough hook and stop when the dough peels off the bottom and forms a ball). Press down to form a disk. This will make it easier to knead after cooling. Lightly spray a 9-inch pie pan with cooking spray. Using a pastry brush, lightly brush the sides and bottom of the crust with the egg mixture. Bake in the oven for 10 minutes before filling.

Cut the tomatoes very finely and put them on paper towels to drain all their liquid, open the tuna cans and drain well.

Beat the eggs, cream, salt, pepper, and parsley together and set aside.

Take the quiche out of the oven, add the 2 tablespoons of mustard in the middle of the bottom of the dough with an upside-down spoon, spread the mustard evenly throughout the dough up to the edges. With the back of the fork separate the tuna and place on the mustard, then put the tomatoes on the tuna. Pour over the egg and cream mixture.

Cook for 40 minutes and serve immediately!