Tuna and spinach quiche is the sturdier, greener sibling of our plain tuna quiche (also on the site): the same silky custard logic, now layered with wilted spinach and a two-cheese blend of Gruyère and sharp cheddar.
It is pantry-meets-produce cooking at its most reliable — canned tuna and frozen-or-fresh spinach turning into something that looks intentional on a brunch table.
Warm, room temperature or cold from the fridge at midnight: all three modes are fully supported.
Tuna and Spinach Quiche Recipe
What you need
Ingredients
- 1 pre-made or homemade 9-inch pie crust
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cups fresh spinach, chopped
- 2 cans (5 oz each) tuna in water, drained
- 4 large eggs
- 1 cup half-and-half
- ½ cup shredded Gruyère
- ½ cup shredded sharp cheddar
- ½ teaspoon Dijon mustard
- ¼ teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper
Cook along
Instructions
- Preheat the oven to 375°F. Fit the crust into a 9-inch pan, prick the bottom, and blind bake 10 minutes with weights. Cool slightly.
- Sauté the onion in the olive oil until soft, 3 to 4 minutes; add the spinach and cook until wilted. Cool slightly.
- Spread the tuna over the crust and top with the spinach mixture.
- Whisk the eggs, half-and-half, Dijon, nutmeg, salt and pepper; stir in both cheeses.
- Pour the custard over evenly and smooth the surface.
- Bake 35 to 40 minutes, until just set. Rest 5 to 10 minutes before slicing.
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