Best 5 Quiche Thon Tomate Tomato Tuna Quiche Recipes

Quiche, a delectable savory pastry, is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. This article presents a collection of tantalizing "tomato tuna quiche" recipes, each offering a unique twist on this classic dish. From quick and easy weekday meals to impressive dinner party centerpieces, these recipes cater to a range of cooking skills and preferences. Whether you prefer a traditional quiche with a flaky crust or a modern twist with a variety of fillings, this article has something for every quiche enthusiast. So, gather your ingredients, preheat your oven, and embark on a culinary journey to discover the perfect tomato tuna quiche recipe that will delight your taste buds and leave you craving more.

Here are our top 5 tried and tested recipes!

QUICHE THON TOMATE (TOMATO TUNA QUICHE)

Quiche Thon Tomate (Tomato Tuna Quiche) image

Who doesn't have tuna in the cupboard and tomatoes in the fridge? This recipe does not need to be planned in advance, and if I do not have enough cream, I do half cream and half milk.

Provided by Bibus

Categories Breakfast Quiche

Time 1h5m

Yield 8

Number Of Ingredients 9

Ingredients

1 teaspoon butter
1 (9 inch) shortcrust pastry crust
1 tablespoon mustard
2 (6 ounce) cans tuna in water, drained and flaked
2 large tomatoes, sliced
2 cups light cream
3 eggs
salt and freshly ground black pepper to taste
¼ cup grated Gruyere cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate with butter.
Unroll pastry crust and press against the bottom and sides of the pie plate. Pierce all over with a fork. Cover with a piece of parchment paper or aluminum foil; fill with ceramic pie weights.
Bake in the preheated oven until light brown, about 15 minutes. Let cool, 5 to 10 minutes. Remove pie weights.
Spread mustard over cooled crust. Cover mustard with flaked tuna. Arrange tomato slices over tuna.
Whisk cream, eggs, salt, and pepper together in a bowl until smooth. Pour evenly over the tomato slices. Sprinkle Gruyere cheese over the egg mixture.
Bake in the preheated oven until top is golden brown, about 30 minutes.

Nutrition Facts : Calories 203.2 calories, Carbohydrate 12.3 g, Cholesterol 83.7 mg, Fat 10.4 g, Fiber 1.4 g, Protein 14.9 g, SaturatedFat 2.9 g, Sodium 211.3 mg, Sugar 1.4 g

TOMATO THYME QUICHE

Tomato Thyme Quiche image

It's tomato time! Or in the case of this quiche, tomato & thyme! Here in Zambia we have a plentiful tomato and garlic season, and eggs are always available. This aromatic, one dish meal is more flavorful than many others. If you are brave of heart, I highly recommend adding 1/4t or so of cayenne pepper. By the way, my husband is NOT a quiche-guy, but this one disappears from the 'frige (IF any of it makes it that far!) If you have too much filling, save it for morning scrambled eggs.

Provided by Kabwe Cook

Categories Brunch

Time 1h5m

Yield 1 9, 6 serving(s)

Number Of Ingredients 17

Ingredients

1 cup flour
1/16 teaspoon salt
3/4 teaspoon baking powder
1/4 cup cold butter
2 egg yolks
3 -4 tablespoons cold water
1/3 cup cheese, in slices or shredded (I like provolone or cheddar)
1/3 cup sliced mushrooms
2 minced garlic cloves
3 large eggs
egg white, leftover from the crust
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup sour cream
1/3 cup milk
1 medium sliced tomatoes
1 1/2 teaspoons thyme

Steps:

Crust:.
Set oven to 400.
Combine flour, salt, and baking powder.
Cut/blend in the butter until you have coarse crumbs.
Add ONE beaten egg yolk, don't mix yet.
Add cold water 1 Tbsp at a time until dough is soft but NOT sticky. Depending on your humidity, it will take 2-4 Tbsps of water.
Refrigerate for at least 20 minutes (longer is better).
Roll out or press into a greased 9" pie pan, making sure that the crust comes all the way to the top, even overlapping the edge to make a "lip".
Brush crust with remaining, beaten egg yolk.
Prick all over with a fork.
Bake for 10 minutes, then set aside away from the heat
Change oven setting to 350.
Filling:.
Spread the cheese around in the bottom of the crust.
Follow with the mushrooms and minced garlic.
In a seperate bowl, whisk eggs together with the egg whites.
Add salt, pepper, sour cream, and milk.
Pour egg mixture into pie shell (do not stir).
Place slices of tomato around on the top.
Sprinkle with thyme.
Bake for 45-50 minutes (The quiche may still be a tiny bit wobbly in the middle.).
Allow to set, away from heat, for 10 minutes.
Can be eaten hot or chilled.

Nutrition Facts : Calories 274.1, Fat 17.8, SaturatedFat 9.9, Cholesterol 203.4, Sodium 531.4, Carbohydrate 19.8, Fiber 0.9, Sugar 0.9, Protein 8.9

TOMATO QUICHE

Tomato Quiche image

I first tried this recipe at a family gathering and loved it! It is a great meatless lunch or dinner for a warm day, served hot or cold. This is my most requested dish for parties and a fairly simple one to make. Enjoy! -Heidi Anne Quinn, West Kingston, Rhode Island

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

Dough for single-crust deep-dish pie
1 cup chopped onion
2 tablespoons butter
4 large tomatoes, peeled, seeded, chopped and drained
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2 cups Monterey Jack cheese, divided
4 large eggs, room temperature
1-1/2 cups half-and-half cream

Steps:

Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. In a large skillet over medium-high heat, saute onion in butter until tender. Add the tomatoes, salt, pepper and thyme. Cook over medium-high heat until liquid is almost evaporated, 10-15 minutes. Remove from the heat. , Sprinkle 1 cup cheese over crust. Cover with tomato mixture; sprinkle with remaining 1 cup cheese. In a small bowl, beat eggs until foamy. Beat in cream. Pour over filling. , Bake 10 minutes. Reduce heat to 325°. Bake until top begins to brown and a knife inserted in the center comes out clean, 35-40 minutes longer. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 484 calories, Fat 35g fat (21g saturated fat), Cholesterol 191mg cholesterol, Sodium 757mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

MY SPECIAL FRIDAY NIGHT VEGETARIAN ONION AND TOMATO QUICHE

My Special Friday Night Vegetarian Onion and Tomato Quiche image

This is my family's favorite quiche recipe. I tend to make it on Friday nights, when my vegetarian stepdaughter arrives home from the week at university with a large appetite for something home-cooked and satisfying. Serve with a bowl of soup or a salad, and you've got just that. What makes it so delicious in my opinion is the "secret ingredient" . . . mustard smeared on the bottom of the crust.I have noted one TBS in the recipe, but use as much as you need to provide an even coating. This quiche definitely tastes as good cold as warm from the oven, and makes a nice appetizer when cut in small portions, as well.

Provided by FlemishMinx

Categories Savory Pies

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 -2 tablespoon olive oil
1 large onion, cut in half,then sliced in rings
2 tomatoes, sliced thinly
4 eggs
7/8 cup cream
8 ounces grated gruyere cheese
1/2 teaspoon dried thyme
salt and pepper (Watch salt as cheese can be salty)
1 tablespoon Dijon mustard (grainy, or your favorite)
1 9-inch pie shell

Steps:

Pre-heat oven to 400° F (or 200° C).
Blind-bake the pie shell till just set and beginning to brown, about 10 to 15 minutes.
Remove from oven and allow to cool.
This can obviously be done in advance.
Saute the onion slices in the oil, and cook till they go golden.
Add the crumbled thyme, salt and pepper.
In a mixing bowl, whisk together the eggs and the cream.
Spread the mustard evenly on the bottom of the quiche crust with a brush or spoon.
Next, spread the cheese evenly in the shell.
Follow by spreading the onions over the cheese.
They will not make a solid layer; distribute as evenly as possible.
Pour in the egg/cream mixture.
Lay the tomato slices on top.
Salt and pepper again, if desired.
Bake for approximately 35 minutes, or until filling has set and cooked all the way through to the center, and is nicely browned.
Remove from oven, serve, and enjoy!

Nutrition Facts : Calories 754.8, Fat 58.5, SaturatedFat 26.8, Cholesterol 306.5, Sodium 570.8, Carbohydrate 29.7, Fiber 2.3, Sugar 3.8, Protein 28.4

ITALIAN TOMATO ONION QUICHE

Italian Tomato Onion Quiche image

This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey," says Sherri Crews of Vilano Beach, Florida. "I especially enjoy it in summer with vine-ripe tomatoes and fresh basil."

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h15m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

6 medium fresh mushrooms, thinly sliced
2 teaspoons canola oil
1 sheet refrigerated pie pastry
2 cups shredded part-skim mozzarella cheese
1 cup sliced sweet onion
3 medium plum tomatoes, seeded and thinly sliced
1/2 cup shredded Parmesan cheese
6 large eggs
1 cup half-and-half cream
1 teaspoon ground mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme

Steps:

In a large skillet, saute mushrooms in oil until tender; set aside. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., Layer half of the mozzarella cheese, onion and tomato in pastry. Top with mushrooms. Layer with remaining mozzarella cheese, onion and tomato. Sprinkle with half of the Parmesan cheese., In a small bowl, combine the eggs, cream, mustard and herbs; pour over top. Top with remaining Parmesan cheese., Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Let stand for 10 minutes before cutting.

Nutrition Facts :

### Summary The tomato tuna quiche is a versatile dish that can be served for breakfast, lunch, or dinner. It is also a great way to use up leftover tuna and tomatoes. The quiche is made with a simple pastry crust filled with a mixture of tuna, tomatoes, eggs, and cream. The quiche is then baked until the crust is golden and the center is set. ### Detailed Summary **Crust:** * The crust for the quiche is made with all-purpose. * The butter should be cold and cut into small pieces before being added to the dry ingredients. * The water should be added one tablespoon at a time until the mixture just comes together. * The pastry crust should be chilled for at least 30 minutes before being used. **Filling:** * The quiche is filled with a mixture of tuna, tomatoes, eggs, and cream. * The tuna should be flaked before being added to the quiche. * The tomatoes should be diced. * The eggs should be beaten before being added to the quiche. * The cream can be substituted with milk. **Assembly:** * The pastry crust is placed in a quiche pan or pie plate. * The quiche is filled with the tuna, tomato, egg, and cream mixture. * The quiche is baked until the crust is golden and the center is set. **Variations:** * You can add other ingredients to the quiche, such as cheese, olives, or spinach. * You can also use a different type of fish, such as mackerel or sardine. ### Baking & Serving * The quiche should be baked in a preheated 375 degree Fahrenheit for 45-50 minutes, or until the crust is golden and the center is set. * Serve quiche warm or at room temperature. It can be served as a main course or a side dish. ### Top 5 tips for making the perfect tomato tuna quiche. 1. Use a good quality pastry crust. A homemade crust will always be better than a store-bought one but if you are short on time, you can buy a ready-made crust. 2. Flake the tuna before adding it to the quiche. This will help to evenly distribute the tuna throughout the quiche. 3. Dice the tomatoes into small pieces. This will help to prevent the tomatoes from releasing too much water into the quiche. 4. Use fresh eggs. Do not use old or stale eggs in a quiche. 5. Bake the quiche until the crust is golden and the center is set. The quiche is done when a toothpick comes out clean when when poked in the center. ### Final Thoughts The tomato tuna quiche is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover tuna and tomatoes, and it is also a good source of protein and nutrients. With a few simple ingredients and a little bit of time, you can make a delicious tomato tuna quiche that the whole family will enjoy.