Tasty Tuna Quiche

If you ask me, tuna quiche is a genius way to dress up pantry staples.

This savory pie takes the humble can of tuna and turns it into something that feels special enough for company. Flaky pastry cradles a creamy egg filling studded with chunks of tuna and tender vegetables.

It’s the kind of dish that comes together easily with ingredients you probably have on hand – eggs, milk, cheese, and that trusty can of tuna from the back of your cupboard. A sprinkle of herbs and a bit of seasoning is all you need to make the flavors shine.

It’s a reliable meal that works just as well for breakfast as it does for dinner, perfect for those nights when you want something comforting but not heavy.

Which Kind of Tuna Should I Use?

For a quiche, you’ll want to stick with canned tuna rather than fresh, as it has the right texture and moisture content for this dish. Light or skipjack tuna works perfectly fine here, though you could also use albacore if you prefer its milder flavor and whiter meat. When shopping for your tuna, look for chunks or solid-pack rather than flaked style – they’ll give you better texture control when you break them up yourself. Just make sure to drain the tuna really well (whether it’s packed in oil or water) to prevent your quiche from becoming soggy. If you’re using oil-packed tuna, it will give you a richer flavor, while water-packed tuna is a lighter option that lets the other ingredients shine through.

Options for Substitutions

This quiche recipe is pretty adaptable and you can make several swaps if needed:

• Shortcrust pastry: While ready-made pastry is convenient, you can make your own from scratch. You could also use puff pastry in a pinch, though the texture will be different.
• Tuna: Not a fan of tuna or don’t have any? Try using canned salmon, smoked salmon, or even cooked chicken. Just make sure whatever you use is well-drained to avoid a soggy quiche.
• Crème fraîche: You can replace this with heavy cream or sour cream. If using sour cream, expect a slightly tangier taste.
• Gruyere cheese: Swiss cheese, cheddar, or Emmental make good alternatives. Each will give a slightly different flavor, but they all melt well and complement the tuna.
• Parsley: Feel free to swap parsley with dill, chives, or basil – all work nicely with fish. You can also skip the coriander garnish or use chives instead.
• Full-fat milk: You can use semi-skimmed milk, but try to avoid skimmed milk as it might make the filling less creamy. For extra richness, you could use all cream instead.

Watch Out for These Mistakes While Cooking

The biggest challenge when making tuna quiche is preventing a soggy bottom crust – solve this by blind baking your pastry first with pie weights or dried beans for about 15 minutes, then removing the weights and baking for another 5 minutes until lightly golden.

Another common mistake is not draining the tuna well enough, which can make your filling watery – take extra time to thoroughly drain and even pat the tuna dry with paper towels before adding it to your quiche mixture.

The filling can easily become rubbery if you overmix the eggs, so gently whisk them just until combined with the milk and crème fraîche, and avoid the temptation to bake at too high a temperature – a moderate 350°F (175°C) will give you that perfectly creamy, custard-like texture.

For the best results, let your quiche rest for 15-20 minutes after baking, which allows the filling to set properly and makes it easier to slice cleanly.

What to Serve With Tuna Quiche?

This savory tuna quiche pairs perfectly with a variety of simple side dishes that won’t overshadow its rich, creamy flavor. A crisp green salad with a light lemon vinaigrette makes an excellent companion, cutting through the richness of the quiche while adding a fresh element to your meal. For something warm, try serving it with roasted vegetables like asparagus or green beans, which complement the seafood flavors nicely. If you’re serving this for brunch, fresh fruit or a light cucumber salad on the side keeps things balanced and not too heavy.

Storage Instructions

Keep Fresh: Once your tuna quiche has cooled completely, wrap it well in plastic wrap or place it in an airtight container. It’ll stay good in the fridge for up to 3 days. This quiche actually tastes even better the next day when all the flavors have had time to mingle!

Freeze: This quiche freezes really well! Cut it into individual slices, wrap each piece in plastic wrap and aluminum foil, then pop them in the freezer for up to 2 months. It’s super handy for quick lunches or dinner emergencies.

Warm Up: When you’re ready to enjoy your refrigerated quiche, heat it in a 350°F oven for about 15-20 minutes until warmed through. If frozen, let it thaw overnight in the fridge first. Pro tip: cover the top with foil while reheating to prevent the crust from getting too brown!

Make Ahead: You can prepare this quiche a day ahead – just bake it, let it cool completely, and store it in the fridge. Perfect for when you’re planning a brunch or want to get ahead with meal prep!

Preparation Time	20-30 minutes
Cooking Time	55-60 minutes
Total Time	75-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1450
• Protein: 70-80 g
• Fat: 90-100 g
• Carbohydrates: 70-80 g

Ingredients

For the pastry:

• 1 small egg (for egg wash)
• some all-purpose flour (for dusting the work surface)
• 8.8 oz light shortcrust pastry

For the filling:

• to taste pepper (freshly ground preferred)
• small bunch chopped parsley
• 17 fl oz whole milk
• 15.8 oz flaked canned tuna (drained well, I use Bumble Bee)
• 3 large eggs (at room temperature for better emulsion)
• 1.8 oz grated gruyere cheese
• to taste salt
• 8.8 fl oz light creme fraiche (gives better texture and richness)

For decoration:

• fresh coriander leaves

Step 1: Prepare the Tart Base

Preheat your oven to 190°C.

Line a 7-inch straight-sided tart tin with nonstick baking paper.

Roll out the pastry on a lightly floured surface to a thickness of 1cm.

Cut a large round of pastry that is slightly larger than the tart tin.

Line the tin with the pastry, pressing it in well and pricking the base with a fork to prevent it from puffing up during baking.

Trim any overhanging edges of the pastry, and then place the tin in the refrigerator to chill for 10 minutes.

Step 2: Blind Bake the Pastry Case

Line the chilled pastry case with another sheet of nonstick baking paper and fill it with baking beans to weigh the pastry down.

Place the tin on a baking sheet and bake in the preheated oven for 15 minutes or until the edges are golden brown.

Carefully remove the baking beans and paper, then brush the base with a beaten egg.

Return it to the oven for an additional 5 minutes to finish cooking and browning the base.

Step 3: Cool and Prepare the Filling

Once the pastry case is ready, remove it from the oven and allow it to cool on a wire rack.

In a mixing bowl, combine the flaked tuna, chopped parsley, and some seasoning.

Spoon this mixture into the base of the cooled pastry shell.

Step 4: Prepare and Add the Egg Mixture

In another bowl, beat together the eggs, milk, crème fraîche, and a bit of seasoning until smooth.

Pour this mixture over the tuna filling in the pastry shell, making sure it’s evenly distributed.

Sprinkle the Gruyère cheese evenly over the top.

Step 5: Bake the Quiche

Reduce the oven temperature to 160°C.

Place the filled tart into the oven and bake for 40-45 minutes, or until the quiche is set and has a lightly golden top.

Step 6: Garnish and Serve

Once the quiche is set, remove it from the oven and allow it to cool slightly.

Garnish with fresh coriander leaves if desired, then cut into slices and serve.

Enjoy the delightful mix of flavors in every bite!