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Fish, Classics and bistro fare

Tuna and tomato quiche

Tuna and tomato quiche is a savory tart filled with flaked tuna, tomato slices, and a mix of eggs, cream, and melted emmental. It serves 4 people, takes 1 hour, is rated easy, and costs about €2.40 per person. The key to success is draining the tuna well and pressing the tomatoes so the crust doesn't turn soggy.

A generous quiche with flaked tuna, tomatoes, and cheese, served with a green salad, a simple dinner that pleases everyone.

Tuna and tomato quiche
Total time
1 h
Difficulty
Easy
Cost per person
€2.40
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

This quiche is the kind of dinner you can put together without much thought on a weeknight. Flaked tuna keeps it moist, tomatoes add a fresh tangy note, and the egg, cream, and milk mixture holds everything together without weighing it down. The melted emmental that browns on top gives you that golden crust everyone wants to scrape from the dish.

It's a recipe that wins over kids and adults alike, no negotiating at the table required. It works just as well for a quick Tuesday dinner as for a spring or summer lunch served with a green salad on the terrace. Mon Chou likes it for its simplicity, no tricky technique and no hard to find ingredients.

The ingredients

4 people

Dairy

  • Shortcrust pastry 1
  • Eggs 3
  • Heavy cream 20 cl
  • Milk 10 cl
  • Shredded emmental 100 g

Pantry

  • Tuna in wateroften in the pantry 250 g
  • Mustardoften in the pantry 1 tbsp
  • Herbes de Provenceoften in the pantry 1 tsp
  • Olive oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Tomatoes 3
  • Green salad 1

Allergens Fish, Gluten, Lactose, Eggs

The step by step recipe

  1. Preheat the oven to 180°C. Roll out the pastry in a pan and spread mustard over the bottom.

    Prick the pastry with a fork so it doesn't puff up.

  2. Flake the drained tuna over the pastry and add the sliced tomatoes.

    Press the tomato slices to remove excess juice.

  3. Beat the eggs with the cream, milk, salt, pepper, and herbs, then pour over the filling.

    Don't overbeat, this keeps the mixture from getting foamy.

  4. Sprinkle with emmental and bake until the quiche is golden. 40 min

    The quiche is ready when the center no longer jiggles.

  5. Let it cool for ten minutes and serve with the salad dressed in oil and vinegar. 10 min

    It slices more cleanly while still warm.

Our tips to get it right

  • Drain the tuna thoroughly, even press it in a strainer, otherwise the custard stays too runny and the quiche takes longer to set.
  • Pick firm, not overly ripe tomatoes, they release less water while baking and hold their shape better as slices.
  • Let the quiche rest a good ten minutes out of the oven before slicing, the filling firms up and the pieces hold together better.

The variations

  • Swap the tuna for flaked smoked salmon for a richer, smokier version.
  • For a vegetarian version, replace the tuna with sliced artichoke hearts or sautéed zucchini.
  • For a quick kid friendly version, use ready rolled puff pastry and halved cherry tomatoes, the baking time stays the same.

What to serve it with

  • Green salad with vinaigrette
  • Cold tomato soup
  • Chilled lemon water

Storage

The quiche keeps 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in individual slices. Reheat it in the oven rather than the microwave to keep the crust crisp.

Questions about this dish

Can I use oil packed tuna instead of tuna in water?

Yes, but drain it even more carefully since it releases more fat. Pat the flakes with paper towel before spreading them on the pastry.

Can I make this quiche ahead of time?

Yes, you can bake it the day before and reheat it in the oven the next day. You can also prepare the filling and custard separately the night before and assemble just before baking.

Why does the bottom of the quiche sometimes turn soggy?

It's usually from tomato juice or poorly drained tuna. Sprinkling the pastry base with breadcrumbs or cheese before filling solves this.

Can I use a different cheese instead of emmental?

Yes, comté, gruyère, or a shredded cheese blend all work well. Pick a cheese that melts and browns easily to keep that golden top.

How long does it take to make a tuna and tomato quiche?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a tuna and tomato quiche?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tuna and tomato quiche cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, lactose, eggs. Always check the labels of the products you buy.

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