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    Tuna and Tomato Quiche

    Tuna and Tomato Quiche is one of my favourite summer meals. It has plenty of filling and flavour and isn't as daunting to make as you might think.

    Jump to Recipe
    A slice of Tuna and Tomato Quiche on a white plate, with lettuce and tomato
    Tuna and Tomato Quiche

    Quiches are so versatile. Once you know the basics, you can put almost any filling in that you like. Tuna and tomato are one of my favourite combinations and I try to always have one in the freezer. This easy tuna quiche recipe will become a staple that you can easily modify using your favourite quiche ingredients.

    You can eat quiches hot or cold. They travel well, especially if you make one in a foil flan dish. I pack one, frozen, in the cool box that I take to France for an instant meal when we get there.

    The pastry

    Make or buy pastry?

    Although I'm not a great pastry maker, the pastry used in this tuna and tomato quiche is quick to make (5 minutes in a processor) and doesn't need rolling out.

    I've had a go at all sorts of pastry but mostly it's too much of a faff to be bothered with. I've made plenty of shortcrust pastry in my time (the type used for most pies and quiches) but I find it's a bit boring to eat and I'm not good at rolling out. I gave up on the grounds that pastry just wasn't one of my things and a vague belief that I didn't have 'pastry hands' (cold ones, I think).

    On the other hand, I've always felt that buying the pastry for quiches was a cop-out, so for years we didn't have them. (I think it's some sort of puritanical thing. Or maybe the spirit of my grandmother rolling her eyes at the thought of bought pastry!)

    Puff pastry on the other hand really is too much effort for the end result so I always buy it. (Sorry Grandma!) I prefer to use an all-butter version such as Jus-Rol which is excellent for pies.

    A new approach to pastry - don't roll it out

    So what made me change my mind about pastry for quiches? About 20 years ago I read a cookbook by Michael Barry. He had a better recipe and a completely different approach to lining the dish, which didn't involve rolling out the pastry. You just press it into a china flan dish and you don't need to pre-cook it (although I always do).

    Pastry perfection or good-enough?

    If you're not bothered about crisp, pastry on the bottom, don't bother to pre-cook. The quiche will still look good and taste good and the pastry will be cooked. It also serves easily - straight out of the dish. So if you are looking for pastry perfection, this is probably not for you. But if you want to make everyday quiches for your family, which are good enough for guests, and don't take a lot of time and effort, look no further!

    The quiche pastry recipe I use is for pâte brisée, a French savoury pastry which is a bit more forgiving than shortcrust. It's stronger and I think it looks and tastes better. Details of how to make the pastry are here but once you've made it a couple of times all you'll need are the quantities.

    Quiche fillings

    Lots of tuna

    If you want a good, satisfying meal without additives, you need to bulk up the other ingredients. I almost always put a layer of grated cheese at the bottom of my quiches - even this tuna and tomato quiche - because it adds to the flavour but isn't necessarily 'cheesy'. I also add more tuna than a recipe often says. Basically, I like to almost fill the quiche dish with my filling and top up with custard to hold it all together.

    An pastry case with tuna and cherry tomatoes in a white china flan dish

    Add some veg - cherry tomatoes

    Adding some sort of vegetable, like the tomatoes here, is an easy way to increase your fruit and veg intake. Tuna and tomato quiche sounds like it's meant to be - not as if I've just added something extra to a good old tuna quiche.

    Milk and eggs

    Quiche fillings can be a bit bland and often a bit short on the good stuff! That's because the 'custard' - the egg and milk part of the quiche that sets - is the cheaper bit. Unfortunately, although those two things are both great sources of protein and other good things, they don't have much flavour in themselves. So the options are to add lots of good tasty filling or loads of flavouring.

    An uncooked Tuna and Tomato Quiche in a white china flan dish

    Spice it up

    Well you can if you want, I add lots of nutmeg to my quiches and flans. Always freshly ground, for best flavour. Plenty of salt - unless your tuna was in brine - and pepper to bring out the flavour of the fish.

    Ring the changes

    • Instead of tomatoes (or as well as), you could make a Tuna and Sweetcorn Quiche with canned or defrosted frozen sweetcorn
    • Try tinned salmon instead of tuna
    • Add your favourite fresh or dried herbs

    Make-ahead tips

    Almost every stage can be made ahead:

    • Make the pastry a day or two before you need it and store in the fridge in a plastic box
    • Alternatively, press the pastry into the flan cases and keep those in the fridge, or freeze for up to a month before using.
    • If you have time to cook the flan cases, do that and freeze them cooked for a month before using.

    One last thought. Although this isn't a particularly difficult or time-consuming recipe, I always make at least two at a time. Doubling up the ingredients to make two quiches is no more effort than one. If you've got a couple of hours at the weekend (and plenty of freezer space) you could make four. At the very least you can make a second pastry case and freeze that, cooked or uncooked.

    A whole Tuna and Tomato Quiche in a white china flan dish

    What equipment do you need?

    • Microplane Spice Mill - I'm a big fan of freshly grated nutmeg and I use a lot of it, especially in quiches. I recently upgraded to a Microplane mill. What a difference it makes - quick and easy to grate as much as you want!
    • 24cm/9-inch China Flan Dish - You can serve the quiche straight from the dish - no worries about turning it out of a tin.

    If you like this...

    ...Why don't you try:

    2 small foil dishes of Quiche Lorraine

    Quiche Lorraine - picnic size

    A simple, hearty quiche to eat hot or cold. Ideal for a picnic or to take on holiday.
    A whole Salmon and Prawn Quiche

    Salmon and Prawn Quiche

    Salmon and Prawn Quiche makes a special lunch dish for a summer picnic or buffet. You will need a pastry case - buy one or use this easy recipe for Pastry for Quiches.
    Salade Nicoise in a large bowl

    Salade Niçoise

    Salade Niçoise is a summer lunch classic. Tuna, egg, French beans, and potatoes with salad, anchovies and a vinaigrette dressing.

    Stockists

    Microplane spice mill with various spices

    Microplane Spice Mill

    Buy Now →

    24cm white china flan dish

    Buy Now →

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    A whole Tuna and Tomato Quiche
    Tomato and Tuna Quiche

    Recipe

    Print Recipe
    5 from 1 vote

    Tuna and Tomato Quiche

    This tuna and tomato quiche is perfect for lunch, dinner or a picnic and uses a quick and easy way to make the pastry without rolling it out.
    Prep Time15 minutes mins
    Cook Time40 minutes mins
    Optional Cooling Time1 hour hr
    Total Time1 hour hr 55 minutes mins
    Course: Lunch
    Cuisine: British
    Servings: 6 slices
    Author: Susie@Everyday Cooks

    Ingredients

    • Pastry case:
    • 1 recipe Pâte Brisée

    For the filling:

    • 60 g grated cheese
    • 320 g canned tuna
    • 10 cherry tomatoes
    • Salt and pepper
    • Ground nutmeg
    • 3 large eggs
    • 250 ml milk
    • 2 teaspoons cornflour (10ml)
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    Equipment

    24cm/9-inch china flan dish
    Spice mill for nutmeg

    Instructions

    Preparation:

    • Preheat the oven to 200°C/ 185°C fan/ gas mark 6/ 400°F
    • Cut the tomatoes in half

    For the pastry case:

    • Press the pastry into the flan dish with your fingers or use a pre-cooked case
    • Blind-cook the pastry case for 15 minutes, i.e. put a piece of baking parchment on the pastry and cover with baking beans (to stop the pastry rising)
    • Remove the baking parchment and beans and cook the pastry cases for a further 5 minutes.
    • Preferably, allow it to cool

    For the quiche:

    • Sprinkle two-thirds of the cheese evenly over the base
    • Drain the tuna in a sieve to get rid of all the water. Put into a bowl and break the chunks up with a fork. Spoon the tuna evenly over the cheese. Arrange the tomatoes in the tuna
    • Season generously with salt and pepper. Grate some nutmeg over the tuna (or sprinkle 2-3ml if pre-grated)
    • Blend the eggs, milk and cornflour in a processor or with a mixer and pour over the filling. Sprinkle the rest of the cheese over the quiche
    • Reduce the oven heat to 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 20-25 minutes until brown on top

    Video

    Notes

    EverydayCooks Tips:

    Make-ahead tip:
    • Make the pastry case the day before and keep in an airtight container
    Batch cook:
    • Double the recipe to make two 24cm quiches or an18cm quiche and a 28cm quiche
    Storage:
    • Cover in clingfilm and store in the fridge for up to 3 days
    • Double-wrap in clingfilm and freeze for up to 3 months

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    Reader Interactions

    Comments

    1. Debra says

      November 07, 2020 at 3:29 pm

      Hi susie what could I use instead of cornflour as I don’t have any in the cupboard please

      Reply
      • Susie Collings says

        November 08, 2020 at 7:09 pm

        Hi Debra, I use an extra egg and 50ml less milk if I don't have cornflour. Cheers - Susie

        Reply
      • Jane says

        October 06, 2024 at 3:31 pm

        I tried this recipe today and am worried I didn't dissolve all the cornfloutvit was at the bottom of the bowl after mixing the eggs and milk. Fingers crossed 🤞

        Reply
        • Susie Collings says

          November 19, 2024 at 6:08 pm

          Hope it worked. It should set without cornflour but sometimes it breaks up a bit.

          Reply
    2. Joyce says

      October 20, 2019 at 1:03 am

      Used cooked brown rice with this and it turned out great.

      Reply
      • Susie says

        October 20, 2019 at 8:52 am

        Hi Joyce. Good to hear you enjoyed the quiche. Love brown rice!

        Reply
    3. Carolyn says

      October 03, 2018 at 7:09 pm

      5 stars
      I made this today and it turned out exactly as descibed and the same as the picture which is a first for me.Very easy recipe to follow but was a little confused over 10ml of cornflour didn't know how to measure flour as ml so just put 2 teaspoons of cornflour in seemed to do the trick. Would recommend this recipe as an alternative to the basic tuna quiche or tuna and sweetcorn quiche. Everyone enjoyed it and there was none left!!

      Reply
      • Susie says

        October 04, 2018 at 9:36 am

        Hi Carolyn. Glad you and your family liked the quiche and thanks for letting me know 🙂
        You're quite right that a teaspoon is 5ml and I've updated the recipe to clarify.
        Cheers - Susie

        Reply
    5 from 1 vote

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    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

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    A whole Tuna and Tomato Quiche
    A slice of Tuna and Tomato Quiche with salad
    A whole Tuna and Tomato Quiche
    A slice of Tuna and Tomato Quiche with salad

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