First prepare the quiche dough. To do this, cut cold butter into cubes and add a little salt and the flour to make a smooth dough. Can be done with your hands or the dough hook of the mixer.
At first the dough will be just crumbly, then gradually incorporate 3 x 1 tablespoon of water until a smooth dough is formed.
Roll out the dough and place it in a quiche or fruit cake pan (diameter approx. 22-25 cm). Cover with cling film and refrigerate for at least 1/2 hour.
In the meantime, sauté the young onions in a pan in a little olive oil until lightly browned (they can also be added raw to the filling, but taste better sautéed).
Wash the fennel and cut lengthwise into thin slices. Steam in a pot with very little water for about 5-7 minutes until soft.
Preheat oven to 180 °C. Beat eggs, crème fraîche or crèmefine, salt, pepper and possibly some grated cheese.
Now top the quiche base with the fried onion and fennel. Chop or mince the oregano and sprinkle on top.
Break up tuna (without juice, so drain first) with a fork and place on top of fennel. Sprinkle capers on top.
Top evenly with egg mixture and sprinkle with grated cheese.
Bake the quiche for about 45 minutes at 170-180 °C. Arrange and serve.
Preparation Tip:
The quiche can also be prepared with canned mackerel. Salad goes wonderfully with it!
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