Tomato and tuna quiche

Tomato and tuna quiche


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About this recipe: This tastes best warm, served with salad. It's also easy to make in a muffin or bun tin so you have mini quiches which are perfect for picnics.


Serves: 8 

  • 1 (375g) ready rolled shortcrust pastry sheet
  • 1 tablespoon Dijon mustard
  • 2 (185g) tins tuna
  • 300g cherry tomatoes
  • 4 eggs
  • 200ml cream or creme fraiche
  • pinch of fresh thyme

Prep:5min  ›  Cook:40min  ›  Ready in:45min 

  1. Preheat the oven to 180 degrees C / Gas 4. Roll out the pastry and line a pie tin; brush the dough with the mustard.
  2. Break up the tuna and sprinkle over pastry case. Add the tomatoes.
  3. Mix the eggs, cream and thyme in a bowl. Pour this over the tuna and tomatoes and bake for 30 minutes.


Cut out 7cm circles of pastry, line them in a muffin tray, add even amounts of tuna, tomato and filling to each. Bake for 20 - 25 minutes, or until golden brown.

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