Tuna and olive quiche - a crisp, rich egg pie with tuna, cheese and black olives - a perfect lunch Pareve version: Vegan cheese (shredded), Margarine and Coconut cream.
Transfer to a food processor, add the cold margarine in cubes and process until coarse crumbs form.
Food processor
3
Add the egg and cold water and quickly bring together with your hands, without kneading, just until the dough comes together.
💡Knead as little as possible: long kneading develops gluten, and the dough comes out tough and shrinks in the oven.
4
Wrap in plastic wrap and chill at least 30 minutes.
⚙ Wrapping and Chilling the DoughPlastic wrapRefrigerator
💡Chilling firms the margarine and relaxes the gluten: the dough rolls out easily, doesn't stick to the counter and doesn't shrink in the oven.
To assemble
5
Preheat the oven to 180°C (355°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
6
Beat the eggs and coconut cream with the cheese, oregano, salt and black pepper.
BowlWhisk
7
Roll out the dough and line Quiche pan with it.
⚙ Rolling Out DoughRolling pin
💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
8
Cover the dough with parchment paper and fill with pie weights.
Parchment paperPie weights
9
Bake the crust on its own at 180°C (355°F) 15 minutes, until it is lightly golden. Remove the paper and the weights.
⚙ BakingOvenRound pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
10
Scatter the tuna and olives over the crust and pour the egg mixture on top.
11
Arrange the tomato on top.
12
Bake at 180°C (355°F) 30 minutes, until the filling is set and golden.
⚙ BakingOvenRound pan
13
Serve hot.
819calories
40 gprotein
41 gcarbs
53 gfat
● protein 20%● carbs 20%● fat 59%
Per serving (362 g), of 4 servings
For the Wrapping Dough · To assemble ·
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Oregano: measured in tsp in this recipe: 1 tsp = 1 g · 265 kcal per 100 g · More about Oregano →
Tomatoes: measured in pieces: one ≈ 150 g · 18 kcal per 100 g · More about Tomatoes →
🔧 Tools needed (8) · 🍳 One cooking vessel
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Rolling pin· Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Round pan· Also works: Springform pan (None) · Square pan (None)
Pie weights· Also works: Aluminum foil (Foil/parchment with dried beans or rice (not for cooking afterward))
Bowl· Also works: Pot (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
🧻 Consumables: Parchment paper · Plastic wrap
By the steps, as the recipe is built now: another version or addition can change the list.
