Have you already thought about what to prepare for Easter lunch? Given the temperatures of the last few days, how about some recipes to organise a picnic, perhaps by the sea? Then this Tuna and Pepper Quiche could be a perfect recipe to enjoy sitting on the ground.
And since it is a festive day, I thought I would offer you a complete menu that you can easily make by following the recipes. What will I carry in my picnic basket? Definitely this Tuna and pepper quiche, a tasty and convenient Herb-marinated chicken salad (to be prepared conveniently a few days in advance) and my Little truffles with surprise.
All strictly easy to enjoy even without a set table. Are you ready to pack your picnic basket?
Tuna and pepper quiche
28.10g carbohydrates per 100g
Ingredients for 6-8 servings
Ingredients for the brisé pastry
- 250g gluten-free bread flour mix, brand Biaglut** (for the version with gluten, see below)
- 80 g butter
- 50g water
- 1 egg
- 1/2 tsp sweet paprika
- 1 pinch of salt
Ingredients for the filling
- 400g red pepper
- 350g yellow pepper
- 200g tuna in olive oil, drained
- 130g soft cheese
- 100g pitted green and black olives
- 80g spring onions
- 70g fat free Greek yoghurt
- extra virgin olive oil
- salt and pepper
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Prepare the shortcrust pastry in the traditional way, i.e. by mixing all the ingredients until a compact and homogenous dough is obtained. Cover the brisé pastry with cling film and place it in the refrigerator for the time needed to prepare the filling.
- Chop the leek very finely and sweat it in a non-stick pan with a little extra virgin oli oil. Add the diced peppers, season with salt and pepper and cook over a high heat for about 5 minutes. Set aside.
- Place the soft cheese and yoghurt in a bowl, add the lightly chopped olives, the drained and crumbled tuna, then add the peppers and spring onions: mix well, season with salt and pepper.
- Roll out the brisé prastry on a sheet of parchment paper and cover a 24cm diameter baking tin, leaving the edges high. Pour in the vegetable and tuna filling, then flatten the edges with the tines of a fork to seal the quiche. Sprinkle the surface with a pinch of oregano and bake in a static oven preheated to 180°C for about 45 minutes.
- Serve the quiche warm, accompanying it, if desired, with guacamole sauce.
Version with gluten of Tuna and pepper quiche
The filling in the recipe is naturally gluten-free, while to prepare the brisé pastry, replace the BiAglut flour with an equal amount of wheat flour, but reduce the amount of water to only 20g.
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