Tuna, Tomatoes and Mustard Quiche

Let me introduce you the easiest, lightest and most amazing tuna, tomatoes and mustard quiche dinner hero. The star of this dish is the unexpected yet brilliant combination of tender tuna chunks and sweet cherry tomatoes, elevated by a generous swirl of Dijon mustard that cuts through the richness of the custard with its subtle heat.

The filling is a revelation – whisked eggs and cream create a cloud-like texture, while the mustard adds depth without overpowering the delicate tuna. I love how the tomatoes burst in the oven, releasing their juicy sweetness throughout. A scatter of fresh thyme leaves brings everything together with its earthy notes.

What makes this recipe truly special is its simplicity. The mustard does double duty – whisked into the custard and brushed onto the pre-baked crust for an extra layer of flavour. When it emerges from the oven, golden and gently puffed, the aroma is absolutely irresistible. Let it rest for a few minutes, then slice into wedges of pure comfort. Perfect warm or at room temperature, it’s equally at home at a casual lunch or elegant dinner party.

What is a Quiche

A quiche is a classic French savoury tart consisting of a buttery pastry crust filled with a rich custard made from eggs, cream, and milk. This elegant dish originated in the Lorraine region of France, with the most famous version being Quiche Lorraine featuring bacon and Gruyère cheese.

The beauty of quiche lies in its versatility – while the egg custard base remains constant, you can create endless variations by incorporating different combinations of vegetables, meats, seafood, cheeses, and herbs. From Mediterranean-inspired spinach and feta to rustic mushroom and gruyere, quiche adapts beautifully to seasonal ingredients and personal preferences.

Do you Need to Use Mustard in Tuna and Tomatoes Quiche Recipe

Dijon mustard is a cornerstone ingredient in French quiche-making, particularly when paired with tuna. The French culinary tradition values using Dijon for its ability to enhance seafood flavors while adding depth and subtle heat. Brushing the crust with Dijon before adding the filling is a technique that originated in French bistros, creating a protective barrier that keeps the crust crisp while infusing the entire dish with complex flavor.

The combination of tuna and Dijon is classic French coastal cooking, especially popular in regions like Provence and Brittany. Adding mustard to both the crust and custard creates layers of flavour that complement the delicate tuna without overpowering it. This double-mustard technique prevents the quiche from becoming bland or one-dimensional, a common challenge when working with mild proteins like tuna.

List of Ingredients

• A buttery shortcrust pastry base: Homemade or store-bought, serving as the foundation for your quiche. For this recipe, I will be making the crust from scratch. You can find further details for the crust below in the recipe card
• Canned Tuna: In olive oil, drained and flaked – the oil-packed variety offers better flavour and texture than water-packed
• Dijon Mustard: preferably authentic French, for both brushing the crust and mixing into custard
• Tomatoes : Cherry tomatoes or cocktail tomatoes, halved – their natural sweetness balances the savoury elements
• Eggs: Farm-fresh eggs at room temperature for the smoothest custard
• Crème fraîche: For a silky, rich filling . You can use milk and heavy cream combination as well if preferred.
• Grated Cheese: Gruyère or Emmental cheese, freshly grated, for authentic French flavour
• Fresh herbs: Thyme and chives to enhance the tuna notes
• Sea salt and freshly ground black pepper to taste

How to Make the Tuna, Tomatoes and Mustard Quiche

Shortcrust:

• Starting with the quiche dough, mix 1½ cups flour with ½ teaspoon salt in a bowl. Cut in 1 stick of cold butter until mixture resembles coarse crumbs. Add 3-4 tablespoons ice water, mixing until dough forms. Shape into a disk, wrap, and chill for 30 minutes.

• Roll out chilled dough on a floured surface into a 12-inch circle. Transfer to a 9-inch circular quiche pan, trim edges, and crimp. Prick the bottom surface with fork. Chill in the fridge for 20 minutes so the crust does not fall while baking.

Tuna, Tomatoes and Mustard Quiche Filling:

• Preheat oven to 350°F (180°C). Take out the crust from the fridge when it’s chilled enough. Spread a generous amount of Dijon mustard on the surface of the dough. This French technique adds depth and protects the crust. Let cool slightly.

• Drain and flake two cans of tuna, then spread evenly in the crust on top of the mustard

• To make the custard, whisk 4 eggs with 1 cup of creme fraiche, 1 tablespoon Dijon mustard, salt, and pepper until smooth. Add finely chopped chives to the filling and mix in half of the grated cheese

• Pour the custard on the crust and cover it with the rest of the cheese amout. Add on the top thinly sliced tomatoes and sprinkle few pinches of fresh or dried thyme. Bake for 45-50 minutes until the surface is golden brown. Make sure that also the bottom is well done before taking the quiche out of the oven, as the filling tend to cook faster than crust.

• Let rest for 15 minutes – this step is crucial as it allows the custard to set completely while the residual heat gently finishes cooking the center

• Garnish with fresh herbs like tarragon or chives before serving.

How Can you Store the Quiche

The quiche can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual slices in a 350°F oven for 10-15 minutes until warmed through.

For freezing, let the quiche cool completely, then wrap tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 20-25 minutes. Note that while freezing works, the texture of the custard may become slightly less silky, and tomatoes can release extra moisture when thawed.