Ingredients
Check off ingredients as you go
Makes 1 large tart
- 1 sheet puff pastry or pie dough, 250 g (9 oz)
- 1 Tbsp mustard
- 1 large onion, finely sliced (optional)
- 1 Tbsp olive oil
- 2 cans tuna in water, drained (about 250 g / 9 oz)
- 4 large eggs
- 100 ml (⅓ cup + 1 Tbsp) heavy cream (or a plant-based cream)
- 2 medium tomatoes, sliced into rounds, or cherry tomatoes cut in half
- 1 Tbsp herbes de Provence or a few basil leaves, finely chopped
- 150 g (1½ cups) shredded mozzarella (optional)
- 10 or so pitted olives, cut in half
- Salt, pepper
In a skillet, sauté a finely sliced onion in a little oil until golden.
Roll out the pastry in a tart pan and brush the bottom with mustard. In a large bowl, beat the eggs with the cream. Season with salt and pepper and add the herbes de Provence.
Preheat the oven to 200°C (400°F) on the Pizza setting (this very handy setting gives you a perfectly baked crust with no blind baking. If your oven doesn’t have it, preheat on fan/convection and bake the crust, pricked with a fork and brushed with mustard, for 10 minutes first).
Spread the onions over the crust, then the flaked tuna and the olives. Pour in the quiche filling, arrange the tomato slices on top, scatter over the chopped basil and add the mozzarella (if using). Bake for 30 minutes.
Variations
- The filling of this tuna quiche can change depending on what you have in your cupboards, with or without onions, olives… My must-haves to keep it truly delicious are the tomato slices and the herbes de Provence/basil.