Tuna, Peppers & Smoked Paprika Quiche
Embark on a taste journey to Spain with this flavorful and economical quiche! The sweetness of confit peppers, the tenderness of tuna and the warmth of smoked paprika come together in a creamy custard and a crispy pastry. An easy, quick recipe perfect for a family meal or with friends. Follow our detailed steps and pro tips for perfect results every time: blind baking the crust, strategic addition of paprika, and steam baking for a moist texture. This quiche is a true success, as beautiful as it is delicious!
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€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat oven to 180°C. Line a 24-26 cm tart tin with the pastry. Prick the base and blind bake for 10 min. Set aside.
- 2
Wash and deseed peppers, cut into strips. Thinly slice the onion. Heat oil in a pan and sauté onions and peppers for 8-10 min until tender.
- 3
Sprinkle smoked paprika over vegetables, stir for 30 sec. Flake the drained tuna, mix, remove from heat. Stir in half the parsley.
- 4
In a bowl, whisk the eggs. Incorporate cream and milk. Season with a pinch of salt and pepper.
- 5
On the pre-baked crust, spread the tuna-pepper mixture. Sprinkle half the cheese. Pour the egg mixture over. Top with remaining cheese.
- 6
Place a dish of hot water on the bottom oven rack. Bake the quiche in the center for 35-40 min, until golden and set.
- 7
Let cool for 10 min before unmolding. Sprinkle with remaining chopped parsley before serving.
- Blind baking: Blind baking the crust is essential to avoid a soggy bottom.
- Paprika: Add it at the end of cooking the vegetables to prevent it from burning and turning bitter.
- Draining: Squeeze the tuna well to remove as much liquid as possible.
- Steam: The dish of water in the oven is a pro secret for a perfectly moist texture.
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