Prepare your shortcrust or quick puff pastry at least 45 minutes in advance, or preferably the day before, and keep it well wrapped in the refrigerator. You can also use store-bought pastry.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, vinegar, and cold butter pieces. Rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs, leaving small pieces of butter visible. I recommend checking out the dedicated article to see the step-by-step images or video.

Gradually add the very cold water while continuing to mix with your fingertips in circular motions, bringing the dough together into a ball without kneading. You may not need all the water, depending on the flour’s absorption.

Roll out the dough on a lightly floured surface into a rectangle about 1 cm (about 1/2 inch) thick, then fold it into thirds like a letter: fold the top third over the middle, then fold the last third on top. You have just completed one turn.

Turn the dough a quarter turn to the right and repeat two more single turns. If you have time, you can chill the dough in the freezer for about ten minutes between turns.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.

Roll the dough out to about 4 mm (1/8 inch) thick so it is large enough to line a 28 cm (11-inch) pie pan with 3 cm (1.2-inch) sides.

Carefully line the pan, pressing the dough firmly into the bottom and up the sides. Run the rolling pin over the top edge to trim any excess, then press the dough along the sides with your thumb to make sure it sticks.

Prick the bottom and sides of the dough with a fork.

You can fill the pie crust immediately and bake it if you are using a regular pie dish. If you are using a perforated pie pan, chill it in the freezer for 30 minutes first, then cover it with parchment paper and fill the bottom with baking weights or dried chickpeas (use them only for this purpose).

For the pre-bake, after the 30-minute chilling, preheat the oven to 200°C (400°F) on conventional heat and bake for 25 minutes or more, until the pie crust is lightly colored.

After this time, remove the baking weights and parchment paper and continue baking for a few more minutes, until the bottom is lightly golden. Since I was in a hurry, I took the pan out of the oven as soon as the pie crust had puffed up and held its shape.

Heat 2 tablespoons of olive oil in a skillet and sauté the onion until it becomes translucent. Let it cool before spreading it over the bottom of the pie crust.

Fully cover the base with well-drained, flaked tuna. Top with capers, about a dozen whole cherry tomatoes, and the cream cheese cubes.

In a bowl, whisk the cream and eggs together with a whisk or fork. Season with salt and pepper.

Pour the mixture into the pie pan almost to the top, about 0.5 cm (1/4 inch) from the edge. Generously sprinkle with grated cheese and bake at 200°C (400°F) for around 30 minutes. If the pie crust has not been pre-baked, total baking time is closer to 1 hour, watching carefully until both the crust and filling are golden.

To check for doneness, insert a skewer into the center of the quiche. It should come out dry.

Let the quiche cool slightly before removing it from the pan and transferring it to a serving plate. You can decorate it with a few basil leaves or sprinkle a little oregano on top if you like, although this is optional.

Serve and enjoy.