Print

Jamie Oliver Tuna Quiche

Jamie Oliver Tuna Quiche
Print Recipe

The Jamie Oliver Tuna Quiche is a baked savoury tart made by combining tuna with eggs, cream, cheese, and vegetables inside a pre-baked pastry shell.

It follows the classic French-style quiche method with a custard-based filling.

Ingredients

Scale

    • 1 sheet ready-made shortcrust pastry

    • 2 cans tuna in spring water (drained well)

    • 4 large eggs

    • 200 ml double cream

    • 100 ml milk

    • 100 g grated cheddar or Gruyère

    • 1 small onion (finely chopped)

    • 1 tbsp olive oil

    • 2 tbsp chopped parsley

    • Salt and black pepper

Optional:

    • ½ cup sweetcorn

    • 1 small handful spinach (wilted)

    • 1 tsp Dijon mustard

Instructions

Step 1: Blind Bake the Pastry

Preheat oven to 180°C.

Line a tart tin with shortcrust pastry. Press gently into edges and trim excess.

Prick base with a fork, line with baking paper, and fill with baking beans or rice.

Bake for 12–15 minutes, then remove paper and beans and bake another 5 minutes until lightly golden.

Blind baking prevents a soggy base.

Step 2: Prepare the Filling Base

Heat olive oil in a pan and gently cook chopped onion until soft and translucent.

Avoid browning. Soft onions blend smoothly into the custard.

Drain tuna thoroughly and break into flakes.

Step 3: Mix the Custard

In a bowl, whisk eggs, cream, milk, salt, and pepper.

The mixture should be smooth but not overly whipped. Overbeating introduces air bubbles that affect texture.

Step 4: Assemble the Quiche

Spread tuna evenly over the pastry base.

Add softened onion, parsley, and optional vegetables.

Sprinkle grated cheese evenly.

Pour custard mixture carefully over filling.

Do not overfill — leave slight space at top.

Step 5: Bake Gently

Bake at 180°C for 30–35 minutes.

The quiche is ready when the centre is just set with a slight wobble. It will continue firming as it cools.

If edges brown too quickly, cover loosely with foil.

Step 6: Rest Before Slicing

Allow the quiche to rest for at least 10–15 minutes.

Resting helps the custard finish setting and ensures clean slices.

Find it online: https://jamieolivereats.uk/tuna-quiche/