Tuna, Tomato Mustard Quiche (French recipe)
This tuna, tomato mustard quiche is perfect for brunches, breakfast, buffets, or picnics, as it can also be eaten cold!
My French girl tip is that I love to spread a little Dijon mustard on the bottom of the quiche to give this tuna quiche recipe a little punch. Made with an homemade pastry case (from my basic recipe for quiche crust), this quiche is light and creamy, all at the same time.
If you are into trying out new quiche recipes, I’d recommend checking out this Fresh Salmon and Leek Quiche and my Mushroom and Spinach Quiche. So good! While you’re at it, try my Spring Quiche with Asparagus, Broccoli, and Peas for a light and bright option and this Roasted Pumpkin Quiche with Feta and Spinach for a more autumnal quiche.
Table of Content
List of Ingredients
For the quiche
- Quiche crust: I like to make my own homemade quiche dough (shortcrust pastry), it’s easy, quick and contains no preservatives or additives. You’ll find the recipe in the recipe card and for more tips and tricks in my detailed recipe for quiche crust. Of course, you can also use ready-made shortcrust pastry.
- Tomatoes: Choose ripe and firm tomatoes for the quiche. Roma tomatoes or any variety with low moisture content work well.
- Tuna: Opt for canned tuna packed in water or oil, whichever you prefer. If using tuna packed in oil, you may want to blot it with a paper towel to remove excess oil.
- Eggs: Use large eggs for the quiche.
- Milk: Whole milk or a combination of milk and heavy cream can be used for the quiche filling. You can substitute with alternative milk like almond milk or soy milk if desired.
- Mustard: I recommend Dijon mustard for this quiche. It adds a spicy, slightly tangy flavor that goes wonderfully with tuna and tomatoes.
- Chives: Add a mild onion-like flavor. You can replace the chives with finely chopped green onions or other fresh herbs (parsley, basil, dill).
- Grated cheese: Choose a grated cheese that melts well such as Gruyère, Swiss cheese or cheddar cheese.
You will find the exact quantities in the recipe card.
How to Make a Tuna Tomato Mustard Quiche ?
- Make the crust. Preheat the oven to 180 °C (350 °F). In a large bowl, combine flour, salt, and butter. Work the mixture until it resembles coarse sand. Gradually add cold water and mix until a dough comes together. Knead briefly to obtain a smooth dough, form a ball, wrap tightly in plastic wrap, refrigerate for 1 hour, or place in the freezer for 10-15 minutes.
- Blind bake. Roll out the dough on a lightly floured surface. Transfer it to a greased quiche pan or one lined with parchment paper. Remove excess dough and prick it with a fork to avoid air bubbles. Line the crust with parchment paper and fill it with pie weights. Blind bake for 10-15 minutes
- Prepare the filling. Whisk together eggs, milk, salt, and pepper in a small bowl. Stir in chives until well-mixed. Thinly slice the tomatoes and place them on kitchen paper to remove excess moisture
- Assemble. Spread Dijon mustard on the bottom of your quiche crust. Add the drained canned tuna on top. Pour the egg mixture over the tuna. Top with grated cheese. Cover with tomato slices.
- Bake the quiche. Bake the quiche in the oven for 30-35 minutes until the pie crust is cooked and the top turns golden brown. Let cool on a wire rack. Finish with a drizzle of olive oil and chives on top.
Step-by-Step in pictures
Variations Ideas
Here are some ideas to vary this recipe.
- Crustless Quiches: Make lighter crustless quiches by adding, tuna, tomatoes and cheese directly into greased muffin tins or ramekins. Mix the eggs with milk, chives and the Dijon mustard. Pour over egg mixture and bake until set and golden-brown (25-30 minutes, depending on pan size).
- Mini Quiches: Prepare small quiches for aperitifs or a buffet of miniature tartlet or muffin cases.
- Salmon Variation: Replace tuna with salmon. Use canned or cooked salmon, flake it, and follow the recipe as instructed.
FAQ: Tuna and Tomato Quiche
Quiches are traditionally served warm. But this tuna quiche is equally delicious served cold or at room temperature for a picnic or buffet.
Yes, absolutely!
Yes, you can absolutely freeze a quiche! To freeze, let the quiche cool completely, wrap it tightly in plastic wrap or store it in an airtight container, and store it in the freezer for up to 3 months.
To reheat, let the quiche thaw in the fridge overnight or in the microwave and then bake in the oven or in the air fryer at 175°C (350°F) until heated through, about 10-15 minutes to make the crust crips again.
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Recipe Card
Tuna, Tomato and Mustard Quiche
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Ingredients
Quiche Crust
- 2 cups flour (250 g)
- 1/2 cup butter room temperature (125 g – 4,5 oz)
- 1/4 cup cold water (60 ml)
- 1 pinch salt
Tuna and tomato quiche
- 3- 4 large tomatoes
- 1 can of tuna (200 g – 7 oz)
- 4 eggs
- 1/2 cup milk (125 ml)
- 3 tablespoons of mustard
- 1/4 cup chives chopped
- 1/2 cup of grated cheese (60 g)
- salt
- pepper
Instructions
Quiche crust
- Preheat the oven to 180 °C (350 °F).
- In a large bowl, combine flour, salt, and butter. Work the mixture until it resembles coarse sand. Gradually add cold water and mix until a dough comes together. Knead briefly to obtain a smooth dough, form a ball, wrap tightly in plastic wrap, refrigerate for 1 hour, or place in the freezer for 10-15 minutes.
- Roll out the dough on a lightly floured surface. Transfer it to a greased tart tin or one lined with parchment paper. Remove excess dough and prick it with a fork to avoid air bubbles.
- Line the crust with parchment paper and fill it with pie weights. Blind bake for 15 minutes
Tuna and tomato quiche
- In a small bowl, whisk together eggs, milk, salt, and pepper. Stir in chives and grated cheese until well mixed.
- Thinly slice the tomatoes and place them on kitchen paper to remove excess moisture.
- Spread Dijon mustard on the bottom of your quiche crust. Add the drained canned tuna on top. Pour the egg mixture over the tuna. Cover with tomato slices.
- Bake the quiche in the oven for 30-35 minutes until the pie crust is cooked and the top turns golden brown. Let cool on a wire rack.
- Finish with a drizzle of olive oil and chives on top.
