Fennel Tuna Quiche

For the fennel tuna quiche, first prepare the dough: Knead flour, salt and butter. Add the water. Cover the dough and place in the refrigerator for 1/2 hour.

Preheat oven to 250°. Meanwhile, chop the onion and sauté in a little olive oil until translucent. Sauté the finely chopped fennel (set the fennel greens aside). Sauté until not too soft, add salt and mix with the crushed tuna.

Grease the quiche dish with butter. Roll out the dough and place it in the mold. Prick the bottom of the dough several times with a fork. Sprinkle semolina on the bottom (absorbs the excess liquid). Spread the filling on top.

Beat eggs, mix with crème fraiche. Finely chop the dried tomatoes and caper berries – mix in. Squeeze in garlic cloves and season with oregano, salt & pepper.

Pour over the filling and bake in the oven for about 30 minutes.

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