Tomato and tuna quiche

    45 min

    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.

    6 people made this

    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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