I remember the first time I made Jamie Oliver’s Tuna Quiche. It was one of those days when I had no clue what to make for dinner, and I needed something simple, comforting, and quick. As I flipped through my recipe books, this one jumped out. It was a no-fuss, flavorful dish that was also versatile enough to play with based on what I had in the pantry. What I love most about this recipe is how it marries simple ingredients to create a meal that feels special-perfect for a weekday dinner or a weekend brunch.
If you’ve ever had a craving for something hearty, savory, and light at the same time, this quiche hits all the marks. It’s an easy-to-make comfort food that, despite its simplicity, always feels a little gourmet.
Jamie Oliver’s Tuna Quiche Recipe
Jamie Oliver’s Tuna Quiche is not your average quiche. It combines the rich, creamy texture of eggs with the subtle sweetness of tuna, all encased in a buttery, crisp pastry. There’s something magical about the contrast of the flaky crust and the velvety filling. When I first made it, the kitchen smelled amazing, and the taste was just as good as I hoped.
Here’s the recipe breakdown:
Ingredients
- 1 shortcrust pastry (you can buy pre-made, but homemade is always better)
- 2 cans of tuna in oil (drained)
- 4 large eggs
- 150ml double cream
- 150ml milk
- A handful of grated cheddar cheese
- 1 small onion (diced)
- Fresh herbs (like parsley or thyme)
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C (350°F).
- Roll out the shortcrust pastry and line your pie dish. Bake it blind for 15 minutes (use parchment paper and baking beans to prevent it from puffing up).
- Meanwhile, fry the onion in a little olive oil until soft.
- In a bowl, whisk the eggs, cream, and milk together. Add salt, pepper, and herbs.
- Add the tuna (flaked), onions, and grated cheese to the egg mixture.
- Pour the mixture into the baked pastry case and return to the oven.
- Bake for 30-35 minutes, or until the quiche is golden and set in the center.
It’s as easy as that!
Ingredients Needed
Making Jamie Oliver’s Tuna Quiche is super simple with ingredients you likely already have in your kitchen. Here’s a deep dive into the essential components:
- Shortcrust Pastry: You can easily grab a pre-made version, but if you have the time, homemade is unbeatable. The pastry should be buttery, tender, and flaky, giving the quiche its crispy foundation. It’s crucial for balancing the creamy filling.
- Tuna: Canned tuna is the star of the show here. I always go for tuna in oil for a richer taste, but you can use tuna in brine if you prefer something lighter. It’s the tuna that brings this quiche its depth of flavor, especially after being mixed with eggs and cream.
- Eggs: The eggs form the base of the quiche filling. They give it a soft, custard-like texture when baked. The higher the quality of your eggs, the creamier the filling will be.
- Double Cream and Milk: The combination of these two ingredients is what makes the quiche so luxurious. The cream adds richness, while the milk keeps it light and smooth. If you’re feeling indulgent, swap the milk with more cream for a richer texture.
- Cheese: A handful of grated cheese is optional but highly recommended. It melts beautifully into the quiche and provides a savory flavor that complements the tuna.
- Onion: I love adding sautéed onions to the filling for a slight sweetness and depth. You could also toss in garlic for an added kick if you like more intensity.
How To Make Jamie Oliver’s Tuna Quiche
Making Jamie Oliver’s Tuna Quiche feels like a breeze. It’s the kind of dish where you don’t need to be a chef to impress your family or guests. Here’s a more detailed step-by-step guide:
- Prepare the Pastry: If you’re using store-bought shortcrust pastry, roll it out to fit your pie dish. If you’re making it from scratch, blend flour, butter, and a pinch of salt, then add water and chill before rolling out. Lay the pastry into the dish and prick the base with a fork. Blind bake it for 15 minutes at 180°C to ensure it stays crisp.
- Cook the Onion: While the pastry is baking, sauté the diced onion in a little olive oil until it softens and turns translucent. This brings out the sweetness in the onions, which balances the saltiness of the tuna. I usually add a sprinkle of thyme at this stage to add some earthiness.
- Prepare the Filling: In a large bowl, whisk together the eggs, double cream, and milk. Season it generously with salt and pepper. Stir in the grated cheese, flaked tuna, and the sautéed onions. You can add fresh herbs here, like parsley or thyme, for some extra flavor.
- Assemble and Bake: Once your pastry is done, pour the tuna mixture into it. Spread it evenly, then pop it back in the oven for 30-35 minutes. You’ll know it’s done when the quiche is golden brown and the center is set.
Ingredient Science Spotlight
Let’s take a look at the science behind some of the key ingredients:
- Eggs: Eggs provide structure to the quiche. They coagulate (firm up) when heated, which transforms the mixture from a liquid to a custard-like filling. The proteins in eggs trap air, giving the quiche its delicate texture.
- Double Cream: Cream’s high-fat content helps create a smooth, velvety filling. When combined with eggs, it softens the texture, making it rich without being overly heavy.
- Tuna: Canned tuna is a protein powerhouse. The oil it’s packed in enhances its flavor, adding a bit of richness. Tuna also holds its shape well during cooking, so it’s perfect for mixing into a quiche filling.
Expert Tips
- Use Fresh Tuna: If you’re feeling fancy, fresh tuna steaks can be grilled and flaked into the quiche. It will give the dish an even more gourmet feel.
- Blind Baking the Pastry: Don’t skip this step! Blind baking ensures the crust stays crisp and doesn’t absorb moisture from the filling, preventing it from becoming soggy.
- Add Veggies: If you want a bit of crunch and extra flavor, consider adding sautéed bell peppers, spinach, or peas to the filling.
- Grate the Cheese Fresh: Pre-grated cheese contains anti-caking agents that can affect the texture of the filling. Grating it yourself ensures it melts evenly and creates a smoother quiche.
- Let It Rest: Allow the quiche to rest for 10 minutes after baking. This helps the filling set further and makes it easier to slice.
Recipe Variations
The beauty of this quiche is how adaptable it is. Here are a few ideas to switch things up:
- Vegetarian Version: Swap the tuna for roasted vegetables like zucchini, mushrooms, or a medley of root vegetables. You can add some feta for tanginess.
- Spicy Twist: Add a chopped chili or a sprinkle of cayenne pepper to the egg mixture for a little heat.
- Smoked Salmon: If you prefer a more luxurious twist, swap the tuna for smoked salmon. The smoky flavor pairs wonderfully with the creamy filling.
- Crustless Quiche: If you’re cutting carbs or want to make it gluten-free, you can skip the crust altogether. Just pour the filling straight into a greased dish.
Final Words
This tuna quiche recipe isn’t just a meal; it’s a kitchen adventure that brings comfort and warmth. It’s forgiving enough for beginners but still rewarding for seasoned cooks. The fact that it’s versatile and can be customized based on what you have makes it a recipe I return to over and over.
FAQs
How Do I Make Jamie Oliver’s Tuna Quiche Crust From Scratch?
For the crust, combine flour, butter, and a pinch of salt. Add a little cold water, mix until it forms a dough, then roll it out and fit it into your quiche dish.
Can I Use Fresh Tuna Instead Of Canned For This Quiche?
Yes, you can! Just cook the fresh tuna beforehand, flake it into small pieces, and use it in place of canned tuna.
What’s The Best Way To Store Leftovers Of The Tuna Quiche?
You can store leftover tuna quiche in an airtight container in the fridge for up to 3 days. It’s also great cold or reheated!