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Tuna quiche recipe

Tuna quiche recipe

71 ratings

Created by The Tesco Real Food team

We love quiche - quiche for breakfast, quiche for lunch or even as a picnic side our easy tuna quiche recipe serves 6 and is packed with protein. The addition of fresh herbs and grated Gruyère bring something special, while the use of ready-made pastry helps make this particular recipe low-effort but high impact. See method

  • Serves 6
  • 20 mins to prepare and 1 hr 15 mins to cook
  • 347 calories / serving

Ingredients

  • 250g Tesco Lighter ready rolled shortcrust pastry
  • a little plain flour, for dusting
  • 1 small egg, beaten
  • 450g canned tuna, drained and flaked
  • small bunch of parsley leaves, finely chopped
  • 250ml whole milk
  • 250ml Tesco Healthy Living crème fraiche
  • 3 large eggs, beaten
  • 50g Gruyere, grated
  • salt
  • pepper
  • coriander leaves, to garnish

Each serving contains

  • Energy

    1455kj
    347kcal     17%

  • Fat

    17g 25%

  • Saturates

    8g 40%

  • Sugars

    5g 6%

  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 23.3g Protein 24.6g Fibre 1g

Method

We love quiche - quiche for breakfast, quiche for lunch or even as a picnic side our easy tuna quiche recipe serves 6 and is packed with protein. The addition of fresh herbs and grated Gruyère bring something special, while the use of ready-made pastry helps make this particular recipe low-effort but high impact.

  1. Preheat the oven to 190°C.
  2. Line a 7 inch straight-sided tart tin with nonstick baking paper. Roll out the pastry on a lightly floured surface to 1cm thick and cut a large round of pastry slightly larger than the tart tin. Line the tin using the pastry, pressing in well and pricking the base. Trim any overhanging pastry and chill for 10 minutes.
  3. Line the pastry case with nonstick baking paper and fill with baking beans. Bake in the oven on a baking sheet for 15 minutes until golden at the edges. Remove the nonstick baking paper and beans at this point, brush the base with the beaten egg and return to the oven to allow the base to cook and brown for 5 minutes.
  4. Remove from the oven and cool on a wire rack. Combine the flaked tuna, chopped parsley and seasoning in a mixing bowl. Spoon into the base of the cooked pastry.
  5. Beat together the eggs, milk, crème fraîche and seasoning until smooth. Pour on top of the tuna mixture and sprinkle the Gruyère on top.
  6. Reduce the oven to 160°C.
  7. Bake for 40-45 minutes until the quiche is set. Remove and garnish with coriander leaves before cutting and serving.

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