Quiche peppers tuna and harissa

Quiche peppers tuna and harissa

6 personnes 1h 10 min


  • 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
  • Salt
Quiche poivrons thon et harissa


Step 1
Finely chop a large onion.

Step 2
Fry the onion in the oil over high heat, stirring occasionally while preparing the peppers.

Step 3
Wash and cut the green pepper in half, remove the seeds, core and filaments and cut into thin strips and add to the onion.

Step 4
Do the same with red pepper. Sauté vegetables for about 15 minutes over high heat stirring.

Step 5
Add a teaspoon of garlic powder or a shredded garlic clove.

Step 6
Pour a teaspoon full of powdered sugar to help caramelize the peppers and onion.

Step 7
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.

Step 9
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.

Step 10
Mix well and salt to taste.

Step 11
Spread the puff pastry on a sheet of parchment paper placed in a mold.

Step 12
Fill and sprinkle with grated cheese. Step 13 Roll over the dough edges to make a nice quiche.

Step 14
Bake for 50 minutes. Go out and enjoy hot.