This recipe for Tuna and tomatoes quiche is one of my husband's favorites.
We usually have a slice with a fresh green salad! and it's really good.
You can make the dough ahead and then just put it together when you arrive home. It only bakes for 40 minutes!
Ingredients
Pie dough
- 2 cups flour all-purpose
- 1 teaspoon salt
- 1 cup unsalted butter cold and cut into small pieces
- ¼ cup cold water
- cooking spray
- 1 egg yolk add 1 teaspoon of water lightly beaten to make the egg wash
Filling for the quiche
- 4 unit tomatoes thinly sliced
- 2 cans tuna whole chunks not crumbs (All oil drained well)
- 2 tablespoons Dijon mustard
- 1 pinch parsley finely chopped
- 1 pinch salt and pepper
- 2 eggs
- 1 cup heavy cream
Instructions
Pie / quiche dough
- Preheat the oven to 400 degrees F.
- Combine all dry ingredients in a large bowl. Add the butter. Add cold water. Mix with your fingers, not your hands. Continue mixing until the dough starts to stick together without being sticky (If you have a mixer or mixer, do the same process with the dough hook and stop when the dough peels off the bottom and forms a ball). Press down to form a disk. This will make it easier to knead after cooling. Lightly spray a 9-inch pie pan with cooking spray. Using a pastry brush, lightly brush the sides and bottom of the crust with the egg mixture. Bake in the oven for 10 minutes before filling.
Filling for the quiche
- Cut the tomatoes very finely and put them on paper towels to drain all their liquid, open the tuna cans and drain well.
- Beat the eggs, cream, salt, pepper, and parsley together and set aside.
- Take the quiche out of the oven, add the 2 tablespoons of mustard in the middle of the bottom of the dough with an upside-down spoon, spread the mustard evenly throughout the dough up to the edges. With the back of the fork separate the tuna and place on the mustard, then put the tomatoes on the tuna. Pour over the egg and cream mixture.
- Cook for 40 minutes and serve immediately!
Nutrition
Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine.
The word‘quiche’ is from the German ‘Kuchen’, meaning cake.
There are many variants of quiche, including a wide variety of ingredients. Variants may be named descriptively, often in French, e.g. quiche au fromage (quiche with cheese) and quiche aux champignons (quiche with mushrooms) or conventionally, e.g. florentine (spinach) and provençale (tomatoes).
Here we love quiches and tarts here are some of our favorite: Pissaladiere, Bacon Spinach quiche, and Roasted veggies quiche
Happy baking!
Cheyanne says
I love tuna.. fresh ahi, yellowfin, sashimi grade and the stuff straight from a can. This is a very elegant way to eat the latter. I love this! Definitely going to give this a try! ♡
Petit Gourmet says
Thanks Cheyanne! I love tuna also and seriously this quiche is super good! Try the recipe and tell me how you like it!
Happy baking!