Perfect for brunch, lunch, or a light dinner, this quiche is a versatile addition to any meal. It’s a straightforward recipe that brings together the rich flavors of the sea and the earthy tones of greens, making it a crowd-pleaser for both seafood lovers and vegetarians alike.
Ingredients:
- 1 pre-made pie crust or homemade pie dough (9-inch)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cups fresh spinach, chopped
- 2 (5-ounce) cans tuna in water, drained
- 4 large eggs
- 1 cup half-and-half
- 1/2 cup shredded Gruyère cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
Instructions:
- Preheat your oven to 375°F.
- Roll out the pie crust into a 9-inch tart or pie pan, trimming any excess dough.
- Prick the bottom with a fork and blind bake for 10 minutes using pie weights or dried beans. Set aside to cool slightly.
- Heat olive oil in a skillet over medium heat.
- Sauté the onion until softened, about 3-4 minutes.
- Add spinach and cook until wilted.
- Remove from heat and let cool slightly.
- Spread the tuna evenly across the bottom of the partially baked crust.
- Top with the cooked spinach mixture.
- In a mixing bowl, whisk together eggs, half-and-half, Dijon mustard, nutmeg, salt, and pepper.
- Stir in Gruyère and cheddar cheeses.
- Pour the custard mixture over the tuna and spinach, ensuring it spreads evenly.
- Use a spoon to smooth the surface.
- Bake the quiche for 35-40 minutes.
- Let cool for 5-10 minutes before slicing and serving.
