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Savoury treats: Tuna and pepper quiche

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
  • oregano
  • salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the quiche warm, accompanying it, if desired, with guacamole sauce.

quiche-di-peperoni-e-tonno

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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Easter pie

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Easter is getting close, so here is a great traditional classic your family lunch: Easter pie.
Let’s say that it is also the perfect solution to get children to eat vegetables without boring them. Our version does not include egg in the filling as a blending ingredient, as it is used hard boiled to be seen when slices are cut.

Easter pie

19.37g carbohydrates per 100g

Ingredients

  • 510 g brisée pastry** (corresponding to almost 2 rolls of ready made gluten free Buitoni Brisée Pastry)
  • 500g mixed leafy greens
  • 310g ricotta cheese
  • 150g baby spinach
  • 130g string beans
  • 100g Parmigiano Reggiano cheese, grated
  • 30g pine nuts
  • 20g extra virgin olive oil
  • 4 hard boiled eggs
  • salt and egg for brushing

**Ingredients specific for celiacs

Preparation

  1. Blanch the greens and spinach in two non-stick frying pans with a little oil and just the water remaining after washing the vegetables. Allow the water to evaporate well or remove it before chopping the vegetables.
  2. Boil the string beans in salted water, drain and cut into pieces.
    Place chopped greens and spinach in a bowl, add the string beans, ricotta cheese, Parmesan cheese and pine nuts; finally, season with salt.
  3. Roll out a thin disc of dough on a sheet of parchment paper to cover a 24cm diameter tin, leaving a few centimetres of dough around the edge. Pour in some of the filling and place the 4 peeled hard-boiled eggs in the shape of an X, staying 3-4 cm from the centre (think about how the slices will be cut so that the whole egg can be seen), cover with the remaining filling and try to lightly level everything out; then cover with a second disc then, with the help of a fork, fold the edges, seal them and pierce the surface.
  4. Brush with a little beaten egg.
    Bake the Easter pie in a static oven preheated to 200°C for about 20 minutes until the surface is golden brown.

torta-pasqualina-gluten-free-uno-chef-per-gaia

Version with gluten of Easter pie

Replace gluten-free brisée with standard brisée.

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