Filling ingredients:

7 eggs

30 grams moringa or drumstick leaves

1/2 cup shredded Cheddar cheese

1 small onion (chopped)

½ chilly (chopped)

1 can tuna (water drained)

½ tsp. salt

11/2 cup cream of chicken soup


Pie crust


2 cups all-purpose flour

½ teaspoon salt

145 grams unsalted butter

6 tablespoons ice water



How to make pie crust:

  1. Butter a 9-inch pie plate or skillet and set aside. In a large bowl, combine the flour and the salt. Cut in the butter with a pastry blender or with fingers until the mixture resembles a coarse meal.
  2. Gradually add enough ice water to the mixture while mixing until a ball of dough is formed.
  3. Pour the dough onto a lightly floured sheet of baking paper and form into a disc. Lightly flour the top of the pie dough and place another sheet of plastic wrap on top, rolling from the center, roll until the dough is about a ⅛-inch thickness. Remove the top piece of baking paper, fold the dough over and lay across the pie plate and remove the bottom piece of plastic wrap.
  4. Press the pie dough lightly into the bottom and sides of the pie plate. Cover the pie plate with a piece of the plastic wrap and place in the freezer for at least 30 minutes to overnight.


How to make the filling:

  1. Heat about 2 to 3 table spoon of olive oil in a skillet, add onion and chilly, when onions get soft add moringa leaves, fry for few minutes, add tuna and mix. Set aside to cool.
  2. In a bowl beat eggs, add cream of chicken soup beat to combine well, into this add roughly ground black pepper mix and set aside.
  3. Take the pie crust tray out from fridge and pour tuna mixture on to this scatter cheese and pour soup mixture.
  4. Preheat the oven to 200 degrees Celsius and bake the quiche for about 45 minutes, until a toothpick inserted in the center comes out clean. Enjoy!

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