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Tuna, Tomatoes and Mustard Quiche

Easy and Light Tuna, Tomatoes and Mustard Quiche

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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 8
Course: dinner, Lunch
Cuisine: French
Calories: 418
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter at room temperature
  • 1/2 teaspoon salt for taste
  • 1/4 cup cold water
  • 1 egg yolk
For the Quiche filling
  • 2 cans of tuna, 100 grams each drained of oil/water
  • 2 tablespoons Dijon mustard
  • 4 medium eggs
  • 1 cup creme fraiche or heavy cream
  • 2 medium tomatoes sliced thinly
  • 1 tablespoon chives
  • 1 cup grated cheese Gruyère or Emmental
  • 1 pinch of thyme fresh or dried
  • salt and pepper

Equipment

  • 1 Circular 9-inch Quiche tin
  • 1 Dough roller for the crust
  • Measurement cups

Method
 

For the Crust
  1. Mix flour, salt and butter until sandy. Add cold water gradually until dough forms. Chill dough 30 in fridge or 10 mins in freezer.
  2. Roll out on floured surface. Thickness should be around 3 mmm or 1/8 inch.
  3. Transfer the pastry to quiche pan( 9inch ~ 23 cm) and prick the surface with a fork
  4. Transfer again to the fridge for 15 minutes while making the filling.
For the Quiche filling
  1. In a medium bow, whisk eggs, creme fraiche, salt, pepper. Add 1 tablespoon of mustard, chives and half the amount of cheese.
  2. When the crust is chilled. Spread on top 1 tablespoon of mustard, then layer the tuna pieces.
  3. Pour the eggs mixture and place the sliced tomatoes on top.
  4. Cover with the remaining cheese and bake for 45 minutes until bottom and top are golden.
  5. Add more chives on top for decoration and let the quiche rest for 10-15 minutes before serving

Notes

  • Replace tuna with smoked salmon, crabmeat, or cooked chicken
  • I prefer to use low moisture tomatoes  so that the quiche does not get all soggy such as  Plum Tomatoes( Roma tomatoes) or the cherry tomatoes for sweetness.
  • Try different cheeses: Swiss cheese or goat cheese
  • Add herbs like dill, basil, or tarragon instead of chives
  • Refrigerate leftovers up to 3 days; reheat at 160°C/320°F
  • Freeze unbaked quiche up to 1 month; bake straight from frozen, adding 10-15 minutes
  • For lighter version, use milk instead of cream, reduce cheese quantity
  • Bake the crust together with the filling. This saves time and the end result is the same.
  • Let quiche rest 10 minutes before cutting for cleaner slices