Quiche of tuna.

Prepare the dough: Put the flour in the form of a crown and in the center place the oil, butter, half of the egg and salt. Join the ingredients of the center incorporating the flour and add water little by little to form a soft dough. Knead and hit it against the table several times until you form a well elastic mass. Divide it into 2 cuffs and let stand covers on the table for 30 minutes.

Beat the remaining eggs and mix with cream and milk. Incorporate tuna. Salpimentary to taste and add the vinegar

Preheat the oven at 180ºC. Stretch the dough cuffs, giving it a circular shape and the size to carry the mold. Entertain and enharinate the mold, cover with a dough disk, paint with oil and then place the other dough disk so that two layers of dough remain. Cook in a moderate oven for 20 minutes or until golden.

Spread the base with the mustard. Pour the filling on the dough and bake for 35 mins. When there are 10 minutes, cover the tomato sliced ​​and sprinkle with grated cheese

Once ready, serve accompanied by lettuce salad and cucumber, and dress at ease