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Slice of tuna and pepper quiche showing tuna, roasted peppers and custard filling
Oumnia

Tuna and Pepper Quiche

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Prep Time 35 minutes
Cook Time 40 minutes
Chilling 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. Combine the flour, salt, and cold butter pieces in a large bowl. Rub together with your fingertips until the mixture resembles coarse crumbs. Add the egg and just enough cold water to form a dough, mixing gently.
  2. Wrap the dough and refrigerate for 30 minutes. Roll it out, fit it into a tart pan, and prick the base all over with a fork.
  3. Saute the chopped onion and garlic in the olive oil until soft and golden. Spread evenly over the crust base.
  4. Roast the bell peppers until the skins blister, then chop. Scatter over the onion, then flake the drained tuna evenly on top.
  5. In a separate bowl, whisk together the milk, cream, eggs, salt, black pepper, thyme, and cornstarch until completely smooth.
  6. Pour the custard evenly over the filling. Sprinkle the shredded cheese generously on top.
  7. Bake at 350°F (180°C) for about 40 minutes, until golden and just set with a slight wobble in the center. Cool at least 15 minutes before slicing. Serve warm or cold.

Notes

Drain the tuna hard and roast the peppers until they blister - dry filling is the key to a custard that doesn't weep.
Chill the dough a full 30 minutes so the crust doesn't shrink in the pan.
Pull the quiche when the center still has a faint wobble; it finishes setting as it cools.
Roast the peppers and make the dough a day ahead to split the work.
Keeps 3 days refrigerated and tastes just as good cold.