Tuna quiche
A French bistro-style quiche with tuna, sweet golden onion and Swiss cheese in a silky custard and flaky pastry, just as good cold the next day.
- 75 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 6
- About $1.81 a serving
- 410 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 puff pastry sheet, thawed in the fridge
- 1 tbsp butter
- 1 yellow onion, thinly sliced
- 2 cans canned tuna, drained well
- 1 cup Swiss cheese, shredded
- 4 large eggs
- 1 cup half-and-half
- 1 tsp Dijon mustard
- 1 tbsp chives, chopped (optional)
From your pantry
- ½ tsp salt
- ¼ tsp black pepper
Each serving has about 410 calories, 22 g protein, 20 g carbs and 27 g fat, and costs about $1.81 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No yellow onions? White onions or red onions work.
- No canned tuna? Canned salmon works.
- No chives? Green onions work.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F. Unfold the pastry, press it into a 9-inch pie plate and the corners that hang over.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Trim. Trimming means cutting off the parts you don’t eat, like stem ends, tough bits or thick fat. It keeps chewy or bitter bits out of the finished dish.
How you’ll know: What’s left is the good part, with no dry ends, woody stems or thick white fat.
Prick the bottom all over with a fork and the empty pastry for 10 minutes, until it looks dry. Press the puffed middle down with the back of a spoon.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 10 min
Dolly’s tip: This short head start keeps the bottom from going soggy under the custard.Meanwhile, the butter in a over medium heat and cook the onion for 8 to 10 minutes, until soft and .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 9 min
Scatter the onion, tuna and Swiss cheese evenly over the pastry.
the eggs, half-and-half, mustard, salt and pepper together and pour it over the filling.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
for 35 to 40 minutes, until the center is just set with a slight wobble and the top is .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 37 min 30 sec
Dolly’s tip: Pull it when the middle jiggles like set jelly, not like liquid. It firms up as it cools.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Let it cool for 15 minutes before . Scatter the chives over and serve warm or cold.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Timer: 15 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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