Tuna quiche

Tuna Quiche is a versatile and satisfying dish that pairs the savory richness of tuna with a creamy egg custard. It’s ideal for brunch, lunch, or a light dinner, served warm or at room temperature.

Originating as a twist on classic French quiche, this recipe incorporates pantry-friendly tuna, making it both flavorful and convenient.

Ingredients:

For the Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon kosher salt
• ½ cup unsalted butter, chilled and cubed
• 3-4 tablespoons ice water

For the Filling:

• 1 (5-ounce) can tuna in water, drained and flaked
• 1 small onion, finely chopped
• 1 cup shredded sharp cheddar cheese (or Gruyère)
• 3 large eggs
• 1 cup heavy cream
• ½ cup whole milk
• ½ teaspoon Dijon mustard
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried thyme (optional)

Instructions:

Prepare the Crust:

1. In a food processor, pulse together the flour and salt. Add the butter and pulse until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, pulsing until the dough just comes together.
3. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll out the chilled dough on a floured surface to fit a 9-inch tart or pie pan. Press it gently into the pan and trim any excess dough. Prick the bottom with a fork and refrigerate for another 15 minutes.
5. Preheat the oven to 375°F. Line the crust with parchment paper, fill with pie weights or dried beans, and blind bake for 12-15 minutes. Remove weights and bake for an additional 5 minutes. Set aside.

Prepare the Filling:

1. Heat a small skillet over medium heat and sauté the chopped onion in a splash of oil until soft and translucent, about 3-4 minutes.
2. In a mixing bowl, whisk together the eggs, heavy cream, milk, Dijon mustard, salt, and pepper until smooth.
3. Stir in the sautéed onion, tuna, cheese, parsley, and thyme, if using.

Assemble and Bake:

1. Pour the filling into the prepared crust, spreading it evenly.
2. Bake in the preheated oven for 30-35 minutes, or until the filling is set and lightly golden on top.
3. Allow the quiche to cool for 5-10 minutes before slicing and serving.