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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
Cook Time40 minutes
Optional Cooling Time1 hour
Total Time1 hour 55 minutes
Course: Lunch
Cuisine: British
Servings: 6 slices
Author: Susie@Everyday Cooks

Ingredients

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)

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