Today for lunch, we had creamy tuna quiche. My husband and my son loved it, so I am sharing this simple and quick recipe with you. Summer is the perfect season for quiches, and the great thing is that you can make endless variations of them (ham, vegetables, cheese…).

Ingredients

For the filling

– Homemade shortcrust pastry or butter-free shortcrust pastry (ingredients below) or store-bought pastry

– 1 can tuna in water (200 g)

– 2 eggs + 1 yolk

– 10 cl semi-thick cream (full-fat or light)

– 30 cl liquid cream (full-fat or light)

– 50 g Parmesan

– 1 tbsp chopped chives

– 1 tbsp ground parsley

– Salt, pepper

Preparation

Butter-free shortcrust pastry

For this you will need: 200 g flour (white or whole wheat), 6 tablespoons olive oil, lukewarm water, and a pinch of salt.

Pour the sifted flour into a large bowl, add the salt, then the olive oil. Mix by hand until you get a sandy texture, then gradually pour in a little lukewarm water until the dough is smooth (the dough should not stick to your fingers and should also remain pliable). Shape it into a ball. Let it rest in the refrigerator for half an hour. Then roll it out with a rolling pin, using a little flour on your work surface so it does not stick, and line your tart pan with it. Prick the bottom with a fork.

The filling

Start by lightly beating the 2 eggs and the yolk, then stir in the semi-thick cream, the liquid cream, the Parmesan, and the crumbled tuna (well drained). Add the tablespoon of chopped chives as well as the ground parsley. Season with salt and pepper.

Then pour the filling over the rolled-out pastry in the pan and bake for 30 minutes at 200°C/210°C (gas mark 7) until the tart is nicely golden. You can enjoy this quiche as an appetizer, a starter, or a main dish with a mesclun salad, cucumbers, tomatoes, green beans, endives…

This is another very simple recipe that both adults and children will enjoy. Enjoy your meal!

Creamy Tuna Quiche