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Easy and Light Tuna, Tomatoes and Mustard Quiche

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course dinner, Lunch
Cuisine French
Servings 8
Calories 418 kcal

Equipment

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

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

Instructions
 

For the Crust

  • Mix flour, salt and butter until sandy. Add cold water gradually until dough forms. Chill dough 30 in fridge or 10 mins in freezer.
  • Roll out on floured surface. Thickness should be around 3 mmm or 1/8 inch.
  • Transfer the pastry to quiche pan( 9inch ~ 23 cm) and prick the surface with a fork
  • Transfer again to the fridge for 15 minutes while making the filling.

For the Quiche filling

  • In a medium bow, whisk eggs, creme fraiche, salt, pepper. Add 1 tablespoon of mustard, chives and half the amount of cheese.
  • When the crust is chilled. Spread on top 1 tablespoon of mustard, then layer the tuna pieces.
  • Pour the eggs mixture and place the sliced tomatoes on top.
  • Cover with the remaining cheese and bake for 45 minutes until bottom and top are golden.
  • 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