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French · Baking
Potato and Tuna Quiche
A hearty shortcrust pie filled with canned tuna, potatoes, and capers, seasoned with aromatic spices.
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Ingredients
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Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Dice the cold butter and mix it with the flour and salt. Then add ice-cold water, knead into a dough, and chill in the refrigerator for 30 minutes.
2
Peel and thinly slice the potatoes. Take the dough out of the fridge, roll it out, and transfer it into a baking dish. Place the dish with the dough back into the refrigerator.
3
Drain the liquid from the tuna, flake it slightly with a fork, and combine with the chopped egg.
4
Take the dish out of the fridge and layer the filling onto the dough. Top with capers and a layer of potatoes. Season with salt, pepper, and paprika.
5
Drizzle with olive oil and bake in a preheated oven at 180°C for 60 minutes.
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