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Tuna and Tomato Quiche

A creamy and comforting quiche featuring flaky tuna and vibrant tomatoes, set in a crispy crust—perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: French, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pie crust 1 pie crust
  • 1 can 1 can tuna, drained Use a good quality, preferably chunk light tuna.
  • 2 pieces 2 tomatoes, sliced Ripe tomatoes work best for flavor.
  • 3 pieces 3 eggs Large eggs are recommended.
  • 1 cup 1 cup heavy cream For a richer flavor, use full-fat cream.
  • 1 cup 1 cup shredded cheese Gruyère or cheddar is preferred.
  • to taste Salt and pepper Season according to personal preference.
  • optional Fresh herbs (e.g., parsley or thyme) Adds a fresh touch.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Roll out your pie crust and place it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
  3. Spread the drained tuna evenly across the bottom of the crust. Layer your sliced tomatoes over the tuna.
  4. In a mixing bowl, whisk together the eggs, heavy cream, and salt and pepper. If desired, add chopped fresh herbs.
  5. Pour the egg mixture over the tuna and tomatoes, making sure it coats everything evenly.
  6. Sprinkle the shredded cheese on top of the filling.
  7. Place the quiche in the preheated oven and bake for about 30-35 minutes, or until the top is golden and a knife inserted comes out clean.
  8. Allow the quiche to cool for a few minutes before slicing and serve warm or at room temperature.

Notes

For variations, consider substituting tuna with shredded chicken or vegetables. Let the quiche cool for a bit after baking for easier slicing. Ensure you drain the tuna well to avoid a soggy crust.