This recipe for Tuna and Tomato Quiche is one of my husband’s favorites. We usually enjoy a slice with a fresh green salad, and it’s truly delicious. You can make the dough ahead of time and then just put it together when you arrive home. It only bakes for 40 minutes!
Tuna and Tomato Quiche quick facts
- Preparation time: 20 minutes
- Cook time: 40 minutes
- Total time: 1 hour
- Servings: Makes enough for 8 servings
- Difficulty: Easy
- Dietary notes: Pescatarian
Instructions
1. Prepare the Pie Dough
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Combine Dry Ingredients: In a large bowl, combine 2 cups of flour and 1 teaspoon of salt.
- Add Butter: Add the cold butter pieces to the flour mixture. Use your fingers to mix until the dough starts to stick together without being sticky. If you have a mixer, use the dough hook and mix until the dough peels off the bottom and forms a ball.
- Add Water: Gradually add 1/4 cup of cold water to the mixture, mixing until it forms a dough.
- Form and Chill: Press the dough down to form a disk. This will make it easier to knead after cooling. Lightly spray a 9-inch pie pan with cooking spray.
- Brush with Egg Wash: Using a pastry brush, lightly brush the sides and bottom of the crust with the egg mixture.
- Pre-Bake: Bake in the preheated oven for 10 minutes before adding the filling.
2. Prepare the Filling
- Slice Tomatoes: Cut the tomatoes very finely and place them on paper towels to drain all their liquid.
- Drain Tuna: Open the tuna cans and drain well.
- Beat Egg Mixture: In a bowl, beat 2 eggs, 1 cup of heavy cream, a pinch of salt and pepper, and chopped parsley together. Set aside.
3. Assemble the Quiche
- Spread Mustard: Remove the pre-baked crust from the oven. Spread 2 tablespoons of Dijon mustard evenly over the bottom of the crust using the back of a spoon.
- Add Tuna and Tomatoes: Use a fork to separate the tuna chunks and spread them evenly over the mustard layer. Arrange the tomato slices on top of the tuna.
- Pour Egg Mixture: Pour the egg and cream mixture over the tomatoes and tuna.
4. Bake
- Bake the Quiche: Bake in the preheated oven for 40 minutes, or until the crust is golden brown and the filling is set.
- Serve: Serve immediately, paired with a fresh green salad for a complete meal.
Ingredients
Pie dough
- 2 cups flour all-purpose
- 1 teaspoon salt
- 1 cup unsalted butter cold and cut into small pieces
- 1/4 cup cold water
- cooking spray
- 1 egg yolk add 1 teaspoon of water lightly beaten to make the egg wash
Filling for the quiche
- 4 unit tomatoes thinly sliced
- 2 cans tuna whole chunks not crumbs (All oil drained well)
- 2 tablespoons Dijon mustard
- 1 pinch parsley finely chopped
- 1 pinch salt and pepper
- 2 eggs
- 1 cup heavy cream
Instructions
Prepare the Pie Dough
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Combine Dry Ingredients: In a large bowl, combine 2 cups of flour and 1 teaspoon of salt.
- Add Butter: Add the cold butter pieces to the flour mixture. Use your fingers to mix until the dough starts to stick together without being sticky. If you have a mixer, use the dough hook and mix until the dough peels off the bottom and forms a ball.
- Add Water: Gradually add 1/4 cup of cold water to the mixture, mixing until it forms a dough.
- Form and Chill: Press the dough down to form a disk. This will make it easier to knead after cooling. Lightly spray a 9-inch pie pan with cooking spray.
- Brush with Egg Wash: Using a pastry brush, lightly brush the sides and bottom of the crust with the egg mixture.
- Pre-Bake: Bake in the preheated oven for 10 minutes before adding the filling.
Prepare the Filling
- Slice Tomatoes: Cut the tomatoes very finely and place them on paper towels to drain all their liquid.
- Drain Tuna: Open the tuna cans and drain well.
- Beat Egg Mixture: In a bowl, beat 2 eggs, 1 cup of heavy cream, a pinch of salt and pepper, and chopped parsley together. Set aside.
Assemble the Quiche
- Spread Mustard: Remove the pre-baked crust from the oven. Spread 2 tablespoons of Dijon mustard evenly over the bottom of the crust using the back of a spoon.
- Add Tuna and Tomatoes: Use a fork to separate the tuna chunks and spread them evenly over the mustard layer. Arrange the tomato slices on top of the tuna.
- Pour Egg Mixture: Pour the egg and cream mixture over the tomatoes and tuna.
Bake
- Bake the Quiche: Bake in the preheated oven for 40 minutes, or until the crust is golden brown and the filling is set.
Serve:
- Serve immediately, paired with a fresh green salad for a complete meal.
Nutrition
Tips and Tricks
- Make Ahead: You can make the dough ahead of time and store it in the fridge. When ready to use, let it sit at room temperature for a few minutes before rolling out.
- Egg Wash: Brushing the crust with an egg wash before baking gives it a beautiful golden color.
- Tomato Drainage: Ensure the tomatoes are well-drained to prevent a soggy quiche.
Quiche Origins and Variants
Although quiche is now a classic dish of French cuisine, it actually originated in Germany, in the medieval kingdom of Lothringen (under German rule), which the French later renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake. There are many variants of quiche, including a wide variety of ingredients. Variants may be named descriptively, often in French, such as quiche au fromage (quiche with cheese) and quiche aux champignons (quiche with mushrooms), or conventionally, such as florentine (spinach) and provençale (tomatoes).
Explore More Quiches
Here at The Petit Gourmet, we love quiches and tarts. Here are some of our favorites:
Share Your Experience
Did you make this recipe? I’d love to see it! Follow @Petitgourmetsd, snap a photo, and tag #Petitgourmetsd!
Conclusion
This Tuna and Tomato Quiche is a perfect blend of flavors and textures, making it a delightful dish for any meal. The combination of the flaky crust and the creamy filling with sweet vegetables and golden chicken is simply amazing. Enjoy making this quiche and bring a taste of France to your home. Cook with love, eat with joy!
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2 thoughts on “Tuna and Tomato Quiche: A Delicious and Easy Recipe”
I love tuna.. fresh ahi, yellowfin, sashimi grade and the stuff straight from a can. This is a very elegant way to eat the latter. I love this! Definitely going to give this a try! ♡
Thanks Cheyanne! I love tuna also and seriously this quiche is super good! Try the recipe and tell me how you like it!
Happy baking!