Tuna fish quiche

It has been a long time since I made a quiche. It was now the perfect moment after all the heavy dishes of Christmas to eat something more light. So, I took my new large tart pan and I invented on spot a recipe that worth to be done again and again.


Ingredients:

• 400g shortcrust pastry
• 400g tuna fish (conserve)
• 2 red onions (diced)
• 2 tomatoes (diced)
• 2 branches of celery (diced)
• 2 red bell peppers (diced)
• 4 eggs
• 1 cup milk
• salt
• pepper
• 300g emmental cheese (grated)

Directions:

1.  Stretch the shortcrust pastry and lay it on the bottom of a big tart pan (mine has 32cm as diameter).
2. Lay the diced vegetables, the tuna fish and 200g of the emmental cheese in layers over the shortcrust pastry.
3. Beat the eggs, add milk, salt and pepper and mix well.
4. Pour this composition over the vegetables.
5. Lay the remaining (100g) of grated emmental cheese on top.
6. Bake for 40 minutes in the preheated oven at 200ºC.