Tuna quiche is what happens when French technique meets pantry pragmatism: a buttery blind-baked crust, a silky cream custard, and canned tuna — which, as any Portuguese cook will tell you, is an ingredient to respect, not apologize for.
It works warm or at room temperature, for brunch, lunch or a light dinner with salad, and it slices cleanly for lunchboxes — the quiet all-rounder of the savory baking world.
The Dijon and thyme keep the custard interesting, the cheddar (or Gruyère) brings the richness, and good tuna in olive oil takes the whole thing up a level.
Tuna Quiche Recipe
What you need
Ingredients
- For the crust:
- 1¼ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ cup unsalted butter, chilled and cubed
- 3 to 4 tablespoons ice water
- For the filling:
- 1 can (5 oz) tuna, drained and flaked
- 1 small onion, finely chopped
- 1 cup shredded sharp cheddar 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)
Cook along
Instructions
- Pulse the flour and salt in a food processor, add the butter and pulse to coarse crumbs, then add ice water a tablespoon at a time until the dough just comes together. Chill as a disk for 30 minutes.
- Roll out to fit a 9-inch pan, press in, trim, prick the bottom and chill 15 minutes more.
- Preheat the oven to 375°F. Blind bake with parchment and weights 12 to 15 minutes, remove the weights, and bake 5 minutes more.
- Sauté the onion until translucent, 3 to 4 minutes.
- Whisk the eggs, cream, milk, Dijon, salt and pepper, then stir in the onion, tuna, cheese, parsley and thyme.
- Pour into the crust and bake 30 to 35 minutes, until set and lightly golden.
- Rest 5 to 10 minutes before slicing.
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