Tuna and Pepper Quiche: 8 Easy Golden Slices

Name: Tuna and Pepper Quiche
Prep time: 35 min
Cook time: 40 min
Total time: 105 min
Ingredients: For the Crust:; 2 cups all-purpose flour; 1/2 cup + 1 tbsp butter (cold, cut into pieces); 1 egg; 1 pinch salt; 2 tbsp cold water (as needed); For the Filling:; 1 large onion (chopped); 2 garlic cloves (minced); 1 tbsp olive oil; 1 red bell pepper (roasted and chopped); 1 yellow bell pepper (roasted and chopped); 1 green bell pepper (roasted and chopped); 5 oz canned tuna (drained); For the Quiche Custard:; 1 cup milk; 1 cup heavy cream; 2 eggs; 1/2 tsp salt; 1 tsp black pepper; 1 tsp dried thyme or oregano; 1 tbsp cornstarch; For the Topping:; 1 cup shredded cheddar or mozzarella

This tuna and pepper quiche is what happens when a buttery homemade crust meets a filling loaded with three roasted bell peppers, flaked tuna, and a light savory custard that sets just firm enough to slice clean. The peppers get roasted before they go in, which pulls out their sweetness and keeps the filling from turning watery. With four kids in the house, I needed something that works warm for dinner and cold from the fridge the next day, and this quiche does both. What you get here is a full walkthrough: a crust that holds its shape, a custard that never weeps, and the roasting step most recipes skip.

Whole tuna and pepper quiche with a slice served on a plate

Why You’ll Love This Tuna and Pepper Quiche

Roasted peppers, not raw. Roasting the red, yellow, and green peppers first concentrates their sweetness and drives off the water that would otherwise leak into the custard and leave you with a soggy bottom.
Pantry tuna does the heavy lifting. One drained can turns a vegetable quiche into a protein-rich meal, no fresh fish, no extra shopping trip.
It slices clean, warm or cold. The cornstarch in the custard gives it structure, so you get sharp slices at dinner and neat cold wedges in a lunchbox the next day.
One quiche, eight slices. A single pan feeds a full family dinner with a couple of pieces left over.

Ingredient Notes

These are the ingredients where a small choice changes the result. The full measurements for this tuna and pepper quiche are in the recipe card below.

Ingredient	What to know
Canned tuna	Drain it hard, pressing against the lid until no liquid runs out. Tuna packed in water flakes cleaner here; tuna in oil works but drain it even more aggressively or the custard turns greasy.
Bell peppers	Use all three colors for looks and a rounder sweetness. Do not skip roasting and do not swap in raw peppers, raw peppers release water as they bake and that water pools under the crust.
Heavy cream and milk	The half-and-half ratio is deliberate. All cream is too rich and heavy; all milk sets thin and watery. Keep the one-to-one split for a custard that’s silky but sliceable.
Cornstarch	One tablespoon is the insurance that keeps the custard from weeping. Whisk it in completely so no dry lumps remain, or you’ll get pale specks in the baked filling.
Cheese	Grate a firm melting cheese from a block, mild cheddar or mozzarella both work. Pre-shredded cheese is coated in starch and browns unevenly on top.

How to Make Tuna and Pepper Quiche – Step by Step

Flour, cubed butter, egg and salt for a homemade quiche crust

Rub the butter into the flour until it looks like crumbs. Combine the flour, salt, and cold butter pieces, working them together with your fingertips until the mixture resembles coarse crumbs (see photo). Cold butter is what makes the crust tender, if it warms up and smears, the crust bakes hard instead of short. Add the egg and just enough water to bring it into a dough, then stop; overworking builds gluten and toughens it.

Chill the dough before you roll it. Wrap the dough and refrigerate it for 30 minutes. This relaxes the gluten so the crust doesn’t shrink back on itself in the pan, and it re-firms the butter so the dough rolls out without tearing. Roll it out, fit it into your tart pan, and prick the base all over with a fork (see photo) so steam escapes instead of lifting the crust into a dome.

Sauteed onion spread over a pricked quiche crust base

Sauté the onion and garlic, then roast the peppers. Cook the chopped onion and garlic in a little olive oil until soft and golden, and spread them over the crust base (see photo). Roast the three peppers until their skins blister, then chop them, this is the step that guarantees sweetness and a dry filling. Scatter the peppers over the onion, then flake the drained tuna evenly across the top (see photo).

Roasted red, yellow and green peppers layered in a quiche crust

Flaked tuna scattered over roasted peppers in a tart pan

Whisk the custard until completely smooth. Combine the milk, cream, eggs, salt, pepper, thyme, and cornstarch, whisking until there are no lumps of cornstarch left (see photo). Pour it evenly over the filling so it settles into every gap, then top generously with the grated cheese.

Eggs, milk, cream, cheese and spices for quiche custard

Whisking milk, cream, eggs and cornstarch into smooth quiche custard

Grated cheese sprinkled over an unbaked tuna and pepper quiche

Bake until golden and just set. Bake at 350°F (180°C) for about 40 minutes. It’s done when the top is golden and the center barely jiggles, a slight wobble at the middle means it’ll finish setting as it cools. Let it rest before slicing so the custard firms up completely.

Golden baked tuna and pepper quiche in a tart pan

My Top Tips for Tuna and Pepper Quiche

Roast the peppers ahead. You can roast and chop them a day early and keep them covered in the fridge. It splits the work and they come out drier after a night, which is exactly what the custard wants.
Drain everything twice. Tuna, and roasted peppers if they’ve released any juice, should both go in dry. Every bit of stray liquid ends up in the custard.
Let it cool at least 15 minutes before cutting. A hot tuna and pepper quiche slumps when you slice it.
Don’t overfill past the crust rim. The custard rises slightly as it bakes. Leave a few millimeters clear so it doesn’t spill over the edge.

If the center still looks wet and loose at 40 minutes, don’t crank the heat, just give it another 5 to 8 minutes at the same temperature. Rushing a custard with high heat curdles it into a grainy texture instead of a silky set.

Common Problems and Fixes

Why is my tuna quiche watery on the bottom?

The usual culprit is undrained filling. Raw or under-roasted peppers and wet tuna both release liquid into the custard as it bakes. Roast the peppers until their skins blister, drain the tuna hard, and prick the crust base so steam escapes downward instead of pooling.

Why did my quiche custard turn out grainy?

Grainy custard means it baked too hot or too long. Eggs curdle when overheated, breaking the smooth set into curds. Keep the oven at 350°F and pull the quiche when the center still has a faint wobble; it firms up as it rests.

Why did my crust shrink down the sides of the pan?

The dough wasn’t chilled, or it was stretched to fit rather than gently eased in. Chill the dough a full 30 minutes, and when you line the pan, press it into the corners without pulling. Stretched dough always springs back as it bakes.

Can I make this quiche without a tart pan?

Yes. A regular pie dish or a springform pan both work. A pie dish gives you a deeper quiche that needs a few extra minutes to set; a springform makes it easy to lift out for a clean presentation. Adjust the bake time by watching the center wobble, not the clock.

Storage and Make-Ahead for Tuna and Pepper Quiche

Cooled quiche keeps in an airtight container in the fridge for up to 3 days and honestly tastes just as good cold as warm. To reheat, warm slices in a 325°F oven for about 10 minutes so the crust crisps back up; the microwave works but softens the pastry. You can bake the whole quiche a day ahead for entertaining. It also freezes: wrap individual cooled slices tightly and freeze for up to 2 months, then thaw overnight in the fridge and reheat in the oven.

FAQ

Can I use fresh tuna instead of canned in this quiche?

You can, but canned is better suited here. Canned tuna is already cooked, flakes evenly, and stays moist inside the custard. If you use fresh, sear and cool it first, then flake it, and expect a milder, drier result. For a quick weeknight quiche, drained canned tuna is the easier and more reliable choice.

Do I need to blind bake the crust for this quiche?

This version doesn’t require blind baking because the filling isn’t overly wet once the peppers are roasted and the tuna is drained. Pricking the base and starting with a chilled crust is usually enough. If you prefer extra insurance against a soft bottom, blind bake for 10 minutes before filling.

What peppers work best in tuna quiche?

Red, yellow, and green bell peppers give the best mix of sweetness and color. Red and yellow are sweeter, green adds a slightly grassy edge that balances the richness. Roast whichever combination you have; the roasting matters more than the exact colors.

Can I make this quiche ahead of time?

Yes, it’s an excellent make-ahead dish. Bake it fully, cool completely, and refrigerate up to 3 days. Serve cold or reheat in the oven. You can also prep components ahead: roast the peppers and make the dough a day early, then assemble and bake fresh when you need it.

Nutrition information is not included for this recipe. Values vary depending on the specific ingredients and brands you use.

This tuna and pepper quiche has earned its spot in my regular rotation, it’s the kind of thing that feeds four kids at dinner and still leaves cold slices worth fighting over the next day. If you love cooking with pantry tuna, try my creamy tuna macaroni salad next, or my no-mayo grilled tuna wrap for a faster lunch. You can also watch me make this tuna and pepper quiche step by step on YouTube.

Oumnia