Quiche peppers tuna and harissa
- 1 pre-spread puff pastry
- 1 large onion
- 1 large red pepper
- 1 Tbsp olive oil
- 1 shredded garlic clove
- 1 teaspoon full of powdered sugar
- 1 can of tuna
- 1/2 to 2 teaspoons of Jouda harissa
- 50 g grated cheese
- 20 cl liquid cream
- 3 eggs
Finely chop a large onion.
Fry the onion in the oil over high heat, stirring occasionally while preparing the peppers.
Wash and cut the green pepper in half, remove the seeds, core and filaments and cut into thin strips and add to the onion.
Do the same with red pepper. Sauté vegetables for about 15 minutes over high heat stirring.
Add a teaspoon of garlic powder or a shredded garlic clove.
Pour a teaspoon full of powdered sugar to help caramelize the peppers and onion.
Cook without stopping turning until they caramelize and then set aside. Step 8 Preheat oven to temp. 6 (180 ° C). Pour the liquid cream and eggs into a bowl or bowl and whisk well.
Add the tuna in pieces, the Jouda harissa (more or less depending on the desired spiciness, half a teaspoon to 2 teaspoons) and cooked vegetables.
Mix well and salt to taste.
Spread the puff pastry on a sheet of parchment paper placed in a mold.
Fill and sprinkle with grated cheese. Step 13 Roll over the dough edges to make a nice quiche.
Bake for 50 minutes. Go out and enjoy hot.