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.
Tuna and spinach quiche
Print RecipeIngredients
- 1 store-bought or homemade pie crust (9-inch)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach leaves, roughly chopped
- 1 can (5 oz) tuna in water, drained and flaked
- 4 large eggs
- 1 cup heavy cream
- 1 cup grated cheddar cheese
- Salt and freshly ground black pepper, to taste
- A pinch of nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C). Roll out your pie crust and gently press it into a 9-inch pie dish. Trim any excess dough from the edges and prick the bottom with a fork. Pre-bake the crust for 8 minutes, then remove from the oven and set aside.
In a large skillet over medium heat, heat the olive oil. Add the onion and garlic, sautéing until soft and fragrant, about 3-4 minutes. Add the spinach and cook until just wilted, about 2 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the eggs, heavy cream, salt, pepper, and nutmeg (if using). Whisk together until well combined.
Spread the spinach mixture evenly over the pre-baked crust, and sprinkle the flaked tuna on top. Pour the egg mixture over the spinach and tuna, ensuring it is evenly distributed. Top with the grated cheese.
Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown. Let cool for a few minutes before slicing.
Serve warm or at room temperature, accompanied by a light salad or fresh fruit for a complete meal.
