Quiche "Tuna-Celery-Pear"

20.04.2023

Quiche "Tuna-Celery-Pear"

Ingredients for the dough

40 g — eggs
25 g — cold water
5 g — salt
85 g —butter 82% Traditional Debic
185 g — wheat flour

Ingredients for the filling

100 g —natural cream cheese 66% Reny Picot
250 g — fresh pear
2 pcs — celery stalks
10 g —butter 82% Traditional Debic
130 g —skipjack tuna chunks BACHI
50 g — blanched tomatoes
Spices (salt, basil) — to taste

Ingredients for the sauce

300 g —culinary animal cream 22% Reny Picot
150 g — eggs
55 g — hard cheese
Spices (salt, herbs) — to taste

DOUGH:

Mix eggs, water, and salt. Cut the butter into cubes and combine with flour until it reaches a "crumb" texture. Add the liquid egg mixture. Quickly knead the dough until smooth. Wrap in plastic wrap and let it chill in the refrigerator for 3 hours.

FILLING:

Roll out the dough and fit it into the mold. Spread cream cheese over the bottom of the crust. Dice the pear (do not peel), sauté in butter, and simmer briefly. Peel and dice the celery, sauté in butter, and simmer. Arrange the pear, celery, and tuna in the mold. Garnish with blanched tomatoes and herbs. Pour the sauce over the filling and bake at 170°C for 30–45 minutes.

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