Homemade Tuna Quiche

Homemade Tuna Quiche

Time for the first ever savoury recipe on Blueberry Kitchen! This tuna quiche is really easy to make, even with the homemade pastry and could make a great weeknight family meal. I served it with crusty french bread and a fresh green salad.

Homemade tuna quiche

 

Ingredients -
For the pastry -
225g/ 8oz plain flour
1/2 tsp salt
120g/ 4 1/2oz unsalted butter, chilled and cut into cubes
1 egg yolk
5 tbsp cold water

For the quiche filling -
1 small onion
1 400g/ 14oz tin of tuna, drained
2 eggs
150ml milk or cream (I used a combination of the two)
100g/ 3 1/2oz cheddar cheese, grated

Homemade tuna quiche

To make the pastry -
- Pulse the flour, salt and cubed butter in a food processor until the mixture resembles breadcrumbs.
- Add the egg yolk and water and process until the mixture comes together.
- Turn the dough onto a work surface and knead lightly. Wrap in cling film and chill in the fridge for half an hour.
- Preheat the oven to 180°C/ 350°F/ gas mark 4 and lightly grease an 8″ flan tin.
- Roll out the chilled dough and a line the tin with it. Chill for another half an hour.
- Line the pastry with greaseproof paper and baking beans. Bake blind for 15 minutes, then remove from the oven and fill.

To make the filling -
- Turn the oven up to 190°C/ 370°F/ gas mark 5
- Finely chop the onion and fry for about 5 minutes until it softens.
- Spread the onion onto the bottom of the quiche base, then add the tuna on top.
- Beat together the eggs and cream or milk until creamy and well combined. Add about half the cheese to the egg mixture and then pour into the quiche. Cover with the rest of the grated cheese.
- Return the quiche to the oven and bake for about another 30 minutes, until the filling has set.
- Eat warm or cold.

Homemade tuna quiche

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15 thoughts on “Homemade Tuna Quiche

  1. Absolutely gorgeous! I love quiche and fish and had never thought to put the two together! This sounds healthful, comforting and delicious wrapped up into one cozy breakfast! I can’t wait for the weekend so I can make this and devour it!

    • I would suggest to completely let the quiche cool down before serving. It pairs wonderfully well with a simple green salad or with a dollop of savory lemon whipped cream (a squeeze of lemon juice can work too). All you need to do is beat 1/2 cup of very cold whipping cream (don’t forget to keep the beaters and metal bowl cold too), 1/4 tsp fresh ground pepper until you have soft peaks. Then stir in 1 tsp of lemon juice. 

      Tuna Quiche (serves 8)

      1 store bought pie dough or your favorite pie dough recipe 
      3 eggs
      1 cup of heavy cream
      1/4 tsp of salt
      1/4 tsp of fresh ground pepper
      1 tbsp of chopped fresh chives
      1/4 tsp of dried thyme (optional)
      1 tsp of fresh lemon juice
      1 tsp of Dijon mustard
      1 cup of shredded gruyere or cheddar cheese
      2 cans of tuna

      Preheat the oven to 350 F degrees. Roll out the dough (thin so it cooks through but not too much) and fit into a fluted tart pan (mine has a removable bottom, which is very convenient). Trim the edges.

      In a bowl, beat the eggs and the cream. Combine the salt, pepper, chives, dried thyme, lemon juice and mustard. Add the cheese and the tuna and pour into the crust and bake for 45 minutes to 1 hour, until the top of the quiche is golden brown. 

      Allow to cool completely before serving

      From the French Fork.com

  2. This tuna quiche recipe has no taste and is very dry it does look good after baking though! Am going to the store to buy canned mushroom soup or something to add some flavor to it, i know it’s not easy cooking with tuna fish.

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