Roll out the shortcrust pastry with a rolling pin to widen it a little, then place it in the mold with the baking paper, prick the pastry with a fork, put it in the oven at 200°C and let it cook for about 5 minutes, just until it crusts slightly, let it cool.
In a mixing bowl, break the whole eggs, add the milk and cream, whisk lightly and add the herbs and spices
Crumble the tuna, spreading it over the dough, then add the tomato julienne, pour the mixture into the mold, give a few turns of the Sichuan pepper mill.
Put in a hot oven (220°C) and cook for about 18 minutes, check for doneness by inserting the tip of a knife into the quiche, it should come out clean.
Remove from oven, unmold on a wire rack.
Drink hot or warm.
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