Zucchini, mushroom and tuna quiche

Preheat the oven to 180°C.

Fry the onion in a frying pan with oil. When it is golden brown add the diced zucchini and when it is almost ready add the sliced mushrooms and season with salt and pepper. Once the mushrooms are done, reserve the vegetables.

In a bowl, mix the eggs with the yogurt and tuna. Add the chickpea flour, pepper, garlic powder, oregano and basil (or spices to taste).

Then add the cooked vegetables to the mixture and add the grana padano cheese. Transfer all the ingredients to a baking dish using parchment paper on the base for easy unmoulding.

Once in the mold put on top the mozarrella cheese, the cherry tomatoes cut in half and add a little more oregano.

Bake in the oven for 30 minutes at 180°C. After this time, grill for 3-4 minutes and remove from the oven.

Allow it to cool a little and serve.