Best 8 Tuna Quiche Recipes

CINDY'S TUNA, SPINACH, AND BACON QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk together eggs, milk, blue cheese dressing, and cornstarch in a bowl until smooth. Fold in spinach, tuna, bacon, and Swiss cheese until evenly mixed. Pour into pie shell.
• Bake in preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes.

MOM'S TUNA QUICHE

Steps:

• 1. Wash and chop mushrooms or use pre-sliced. Sautee in butter until moisture is removed.
• 2. While mushrooms are cooking, chop scallions, grate cheese and drain tuna
• 3. Place one (uncooked) pie crust in a deep-dish pie plate. Top with tuna, cheese, sautéed mushrooms and scallions.
• 4. Beat together eggs, milk and seasonings and pour on top of tuna mixture. (You can add a sprinkle more of cheese on top if you like.) Bake at 350 degrees for 45 minutes. You can protect the crust edges with foil, but I have found that I don't need to. Let cool 10 minutes before cutting.

TUNA QUICHE

Steps:

• Tightly pack 2/3 cup cheese on bottom of pie shell. Mix tuna, celery, parsley, onion, and pimiento; layer on top of cheese. Mix eggs, half and half, salt and pepper and pour on top of tuna mixture. Sprinkle with 1/3 cup remaining cheddar cheese, and some parmesan cheese. Bake at 375 degrees for 40 - 50 minutes.

SMALL TUNA AND BROCCOLI CRUST-LESS QUICHE

Steps:

• Preheat oven to 350 F and grease well a 6 inch pie plate.
• Boil the broccoli in salted water for 2 minutes; drain and set aside. Drain tuna from can and pat dry with paper towels. In a bowl toss together the cooked broccoli, tuna, garlic, green onions, and cheese. Pour the broccoli and tuna mixture into the pie plate and spread evenly.
• In a separate bowl whisk together the egg and cream. Whisk in dry mustard, marjoram, salt and pepper. Slowly pour the egg mixture over the broccoli mixture disturbing the egg mixture evenly. Sprinkle grated nutmeg over quiche.
• Bake for 30 minutes and then let cool at room temp for about 15 minutes before serving.

PUFF PASTRY QUICHE WITH TUNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a springform pan with parchment paper.
• Roll out puff pastry on a lightly floured surface. Line the prepared springform pan with puff pastry and pierce all over with a fork. Add another piece of parchment paper and cover with a layer of dried beans to keep pastry flat while baking.
• Prebake pastry in the preheated oven for 10 minutes. Remove from oven.
• Spread puff pastry with a thin layer of mustard. Place tuna into a bowl and mix with mayonnaise. Season with salt and pepper. Spread mixture onto puff pastry crust.
• Combine creme fraiche and eggs in a separate bowl. Stir in Swiss cheese and season with salt and pepper. Pour over tuna mixture and cover with tomato slices.
• Bake in the preheated oven until filling has set and pastry is golden brown, 20 to 30 minutes. Sprinkle with dill before serving.

CRUSTLESS, BROCCOLI, TUNA QUICHE

Steps:

• Cook broccoli in slightly salted water until tender.
• Rinse under cold water and drain well.
• Preheat oven to 350 degrees F.
• Melt butter in a medium size pot.
• Add flour stirring until combined.
• Slowly add milk and continue stirring until sauce has thickened.
• At this point, add salt, cheese, lemon juice and mix until well combined.
• Remove pot from heat and add broccoli and tuna.
• Mix well, pour into a pyrex or glass baking dish.
• Bake covered for 35 minutes.
• Remove cover and continue baking for a further 10-20 minutes until nice and bubbly.

TUNA SWISS QUICHE

Steps:

• Pierce pie shell thoroughly with a fork. Bake at 375 for 10 minutes. Remove from oven. In a bowl, stir together remaining ingredients and pour into pie shell. Bake for 50 minutes at 350 degrees or until knife inserted in center comes out clean.
• From frozen: thaw filling in fridge. Pie shell should sit at room temp until easily unrolled (about 15 minutes if it is coming from the fridge). Follow directions above.

QUICHE THON TOMATE (TOMATO TUNA QUICHE)

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.