Tuna and Tomato Quiche: A Delicious and Easy Recipe

Preheat the Oven: Preheat your oven to 400°F (200°C).

Combine Dry Ingredients: In a large bowl, combine 2 cups of flour and 1 teaspoon of salt.

Add Butter: Add the cold butter pieces to the flour mixture. Use your fingers to mix until the dough starts to stick together without being sticky. If you have a mixer, use the dough hook and mix until the dough peels off the bottom and forms a ball.

Add Water: Gradually add 1/4 cup of cold water to the mixture, mixing until it forms a dough.

Form and Chill: Press the dough down to form a disk. This will make it easier to knead after cooling. Lightly spray a 9-inch pie pan with cooking spray.

Brush with Egg Wash: Using a pastry brush, lightly brush the sides and bottom of the crust with the egg mixture.

Pre-Bake: Bake in the preheated oven for 10 minutes before adding the filling.

Slice Tomatoes: Cut the tomatoes very finely and place them on paper towels to drain all their liquid.

Drain Tuna: Open the tuna cans and drain well.

Beat Egg Mixture: In a bowl, beat 2 eggs, 1 cup of heavy cream, a pinch of salt and pepper, and chopped parsley together. Set aside.

Spread Mustard: Remove the pre-baked crust from the oven. Spread 2 tablespoons of Dijon mustard evenly over the bottom of the crust using the back of a spoon.

Add Tuna and Tomatoes: Use a fork to separate the tuna chunks and spread them evenly over the mustard layer. Arrange the tomato slices on top of the tuna.

Pour Egg Mixture: Pour the egg and cream mixture over the tomatoes and tuna.

Bake the Quiche: Bake in the preheated oven for 40 minutes, or until the crust is golden brown and the filling is set.