Description
Jamie Oliver’s Tuna Quiche is a savory tart with a crispy pastry crust, filled with a creamy mixture of tuna, cheese, and eggs, baked until golden and set. This easy-to-make quiche is a versatile meal that’s both hearty and satisfying.
Ingredients
For the Pastry
- 1 pre-made shortcrust pastry sheet (or homemade if preferred)
For the Filling
- 1 can (180g) tuna in water or olive oil, drained and flaked
- 3 large eggs
- 1/2 cup milk (or cream for a richer texture)
- 1/2 cup grated cheddar cheese (or Gruyère for a stronger flavor)
- 1/4 cup chopped fresh parsley or chives
- Salt and pepper to taste
- A pinch of nutmeg (optional, for added warmth)
Instructions
Preheat your oven to 190°C (375°F). Roll out the shortcrust pastry on a lightly floured surface and transfer it to a 9-inch tart or quiche pan. Press the pastry gently into the edges of the pan and trim any excess. Prick the base with a fork to prevent it from puffing up during baking.
Line the pastry with parchment paper and fill it with pie weights or dried beans. Blind bake the crust for 10-12 minutes, then remove the parchment paper and weights. Return the crust to the oven for an additional 5 minutes until it begins to turn golden. Remove from the oven and set aside.
In a mixing bowl, whisk the eggs and milk together until well combined. Stir in the grated cheese, chopped herbs, salt, pepper, and a pinch of nutmeg, if using. Gently fold in the flaked tuna, ensuring it’s evenly distributed in the mixture.
Pour the filling into the prepared crust, spreading it evenly. Make sure the tuna is well dispersed so each slice has a good amount of filling.
Bake the quiche in the preheated oven for 25-30 minutes or until the filling is set and the top is lightly golden. The center should no longer be jiggly.
Let the quiche cool slightly before slicing. Serve warm or at room temperature, garnished with extra fresh herbs if desired.