Tuna and Tomato Quiche

    1 hour 20 min

    An incredibly easy dish, which is a doddle to make. Shortcrust pastry cases are baked with tuna, tomatoes and Gruyere in an egg custard. Serve hot or cold, for a starter or main course. It also does well in packed lunches.

    14 people made this

    Makes: 2 small quiche

    • 1 sheet ready-rolled shortcrust pastry
    • 1 tablespoon plain flour
    • 2 tablespoons Dijon mustard
    • 2 (120g) tins tuna in water
    • 3 ripe tomatoes, slice
    • 300g grated Gruyere cheese
    • 4 eggs
    • 500ml single cream
    • salt and pepper to taste

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Dust a clean surface with 1 tablespoon flour and roll the pastry sheet out a little. Line two greased pie tins.
    3. Line the pastry cases with baking parchment and pour over baking beans (or baking weights). Bake in preheated oven for 20 minutes.
    4. Remove from oven and leave to cool for 5 minutes. Spread the mustard over the pastry cases.
    5. Meanwhile, beat the eggs together. Add the tuna, salt, pepper, cream and 3/4 of the Gruyere. Pour into pastry cases, then arrange tomato slices on top.
    6. Sprinkle with remaining cheese and bake for 40 minutes.

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    Reviews in English (1)


    Very nice and easy to make. Tastes like a tuna melt, so was liked by everyone. Good to eat hot or cold.  -  16 Aug 2015