For the tuna quiche, line the quiche dish with the dough. For the topping, finely chop the onion, quarter the leek and cut into thin slices. Cut the bell bell pepper and the zucchini into small pieces.
In a pan, saute the onion in a little oil, adding the rest of the vegetables little by little. At the end stir in the tuna and season everything with a little salt and pepper.
Spread the mixture evenly on the quiche base and sprinkle with the grated cheese. For the glaze, mix well the créme fraîche, the sour cream and the 2 eggs, season with salt, pepper and nutmeg.
Spread the glaze over the tuna-vegetable mixture. Bake at 180 °C for approx. 30-40 minutes.
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