Ratatouille quiche with tuna

Name: ratatouille quiche with tuna
Cook time: 45 min
Total time: 80 min
Yield: 4
Cuisine: French
Ingredients: 1 Red pepper; 1 zucchini; 1 eggplant; 2 Red onion; 2 toe garlic; 2 el traditional olive oil; 370 g tuna pieces in oil can of 185 g; 6 slice dough for savory pie freezer; 150 g grated mature cheese; 3 medium sized egg; 150 ml semi skimmed milk

French savory pie, oven, with paprika, zucchini, eggplant, red onions, garlic, tuna, grated cheese, eggs and milk.

Ingredients

Kitchen Stuff

1 spring form (Ø 24 cm)

Directions

Preheat the oven to 200 ° C.
Cut the peppers, zucchini and aubergine into approximately equal strips of about 3 cm.
Chop the onion. Chop the garlic coarsely.
Heat the oil in a stirring fruit the onion and garlic 1 min.
Add the vegetables and stir-fry for 10 minutes on medium heat. Add pepper and salt to taste.
Scoop the tuna through it and turn off the heat.
Put the slices of dough together and knead them into a ball.
Roll out the dough on a floured surface with a round piece of approx. 35 cm diameter.
Line the spring form with it and leave some dough hanging over the edge.
Prick the dough base with a fork and sprinkle some cheese over it.
Beat the eggs with the milk. Stir the rest of the cheese through the egg mixture, add some pepper and salt.
Spoon the vegetable tuna mixture into the mold and pour the egg mixture over it (leave a bit).
Fold the overhanging dough edges loosely over the filling and brush with the rest of the egg mixture. Fry the quiche in about 35 minutes until golden brown and done.