Quiche with Canned Tuna and Chili

Tuna quiche is a great option for an open fish pie. The filling for the quiche turned out to be almost salad: we added canned corn, eggs, cheese and sour cream to it. The base for tuna quiche can also be made from puff pastry - it will turn out to be no less tasty.

Ingredients

• 2 tbsp olive oil
• 4 onions
• 1 chili pepper
• 400 g canned corn
• 250 g canned tuna
• 75 g Emmental cheese
• 2 tbsp sour cream with a fat content of 30%
• 2 tbsp green onions
• 2 eggs
• 175 ml milk
• salt, freshly ground black pepper
• 200 g flour
• 0.5 tsp salt
• 2-3 tbsp vegetable oil
• 200 ml warm water

Directions

1. Preheat oven to 200 ° C.
2. Heat oil in a skillet, sauté chopped onions and chili peppers (with or without seeds). Remove from heat and stir in corn and tuna. Season with salt and freshly ground black pepper.
3. Combine grated cheese, sour cream, green onions, eggs and milk.
4. Sift flour and salt into a bowl twice, add oil and gradually add 1 cup of warm water. Knead the dough first with a wooden spoon. If it turns out steep, add a little more water, 1 tbsp each. l.
5. Then transfer the resulting lump of dough to a work surface and knead it with your hands. Don't add more flour! Beat the kneaded dough with force on the work surface 15–20 times. Place the dough in a large plastic bag, tie the loose end, and immerse the bag in warm water for 15 minutes.
6. Gently stretch the dough in all directions on a work surface lightly dusted with flour. Cover with a damp towel and set aside for 5 minutes.
7. Roll out the dough, put it in a mold, make small sides.
8. Put the tuna on the dough, then add the egg mixture. Cover the filling with dough around the edges. Bake in 180 ° C oven until golden brown, 30 minutes, or until tender.