- Dish type
- Pies and tarts
- Tomato quiche
An incredibly easy dish, which is a doddle to make. It also does well in packed lunches.
14 people made this
IngredientsMakes: 2 small quiche
- 1 sheet ready-rolled shortcrust pastry
- 1 tablespoon plain flour
- 2 tablespoons Dijon mustard
- 2 (120g) tins tuna in water
- 3 ripe tomatoes, slice
- 300g grated Gruyere cheese
- 4 eggs
- 500ml single cream
- salt and pepper to taste
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Preheat the oven to 180 C / Gas 4.
- Dust a clean surface with 1 tablespoon flour and roll the pastry sheet out a little. Line two greased pie tins.
- Line the pastry cases with baking parchment and pour over baking beans (or baking weights). Bake in preheated oven for 20 minutes.
- Remove from oven and leave to cool for 5 minutes. Spread the mustard over the pastry cases.
- Meanwhile, beat the eggs together. Add the tuna, salt, pepper, cream and 3/4 of the Gruyere. Pour into pastry cases, then arrange tomato slices on top.
- Sprinkle with remaining cheese and bake for 40 minutes.
Reviews & ratingsAverage global rating:(5)
Reviews in English (1)
Very nice and easy to make. Tastes like a tuna melt, so was liked by everyone. Good to eat hot or cold.-16 Aug 2015
Crustless Tuna Breakfast Quiche (Meal Prep & Low Carb Option)
Don’t be fooled by the name, you can eat this healthy crustless tuna breakfast quiche any time of the day. You can meal prep it ahead for the week and you can easily also make it low carb by leaving out the oats. This is a delicious healthy savory breakfast idea that you can make with the endless amounts of canned tuna you bought in March 2020. Mine are gone now thanks to this healthy canned tuna recipe that is great for clean eating too!
Spray a 9-inch (23 cm) pie plate, with non-stick cooking spray.
In a bowl, toss together the tuna, swiss cheese, onion, and flour spread evenly in pie plate.
Beat the eggs and egg whites slightly in a small bowl with a fork then beat in remaining ingredients.
Pour the egg mixture over the tuna mixture.
Bake the quiche, uncovered, for 35 to 40 minutes or until knife inserted in center comes out clean.
Let stand 10 minutes before cutting.
Pasta al Tonno (Pasta With Tomatoes and Tuna) Recipe
Why It Works
- Toasting whole garlic cloves in olive oil lends the sauce a subtle allium aroma without distracting from the main flavors of the dish: bright tomatoes, savory tuna, and refreshing parsley.
- Gently incorporating large flakes of tuna into the sauce at the end of cooking ensures that the fish remains distinct, and doesn't break down into an unappealing paste.
- Finishing the pasta in the sauce ensures that the noodles are well-coated and al dente.
Labeling a dish "pantry-friendly" has become a selling point of late, even though it's a pretty vague term that often doesn't account for much of the cultural or culinary diversity that influences what fills our kitchen cupboards. The shelves of a well-stocked Jamaican pantry will look much different from those in a Korean household. But philosophically, the premise of a pantry-friendly recipe is universal: a simple, ideally quick-cooking dish, primarily composed of non-perishable ingredients. In Italy, where I grew up, pasta al tonno fits that criteria to a T.
Pasta al tonno is pretty self-explanatory—it's pasta, with tuna—and a large part of its appeal is its adaptability. Unlike iconic pastas such as carbonara, there's no prescriptive yet heavily debated ingredient list that you'll get in trouble for deviating from when making this dish. You can find it "in bianco" (no tomato) with canned or fresh tomatoes with olives with capers with anchovy with chiles with garlic or onion (but usually not both) with parsley or basil. Canned tuna and dried pasta are the only nonnegotiables.
No matter what, pasta al tonno has to be "facile e veloce" (easy and fast) to prepare. The version that I grew up with in Rome features spaghetti tossed with a quick garlic-infused tomato sauce. It gets a touch of heat from dried peperoncino, and is finished with flaked olive oil–packed tuna and a handful of chopped parsley.
It's a simple and delicious balancing act between the brightness of tomatoes and the savory depth of canned tuna. Think of it as a less briny and divisive cousin to puttanesca. If you were to add porcini mushrooms to the mix you'd have a bowl of Roman-style spaghetti alla carrettiera. It's easy to see all the exciting possibilities for riffs and variations.
Unlike puttanesca or carrettiera, though, this pasta al tonno doesn't involve the punchy and intense flavors of capers, olives, and dried mushrooms that can hold their own against the bite of minced garlic. Here, whole garlic cloves are lightly crushed, browned in olive oil to more gently infuse it with their allium aroma, and then removed and discarded before building the tomato sauce. This is a classic Italian maneuver for getting some, but not too much, garlic flavor into a dish, when aglio e olio aren't the stars of the show.
With the garlic out, a little dried chile goes in, followed by hand-crushed whole peeled tomatoes (this sauce is meant to have some texture to it, not passata smoothness). The sauce simmers for the few minutes it takes to boil pasta (spaghetti or, even better, spaghettoni, are my shape of choice for this dish) a minute shy of al dente. Right before making the pasta to sauce transfer, large flakes of tuna are stirred into the sauce along with an optional dash of fish sauce for a small umami boost. Folding the tuna into the sauce at the end ensures that it doesn't get overworked into a gummy paste, keeping the pieces of fish intact.
The pasta and a ladleful of cooking water are added to the mix to finish cooking, marrying the noodles and sauce. This is a quick finish, with the sauce acting as more of a dressing to the pasta rather than the gravity blanket embrace of gricia, 'nduja sugo, or starchy beans and greens. A showering of chopped parsley brings some much-needed freshness to the party, and that's all there is to it—another pantry pasta to add to your repertoire.
I am not sure about the quiche, I am sure it is good, but the short crust pastry recipe is superb. I use it all the time and it always comes out great. I can't stand Crisco or other transfatty vegetable pseudo fats, its butter all the way for me.
I was very disappointed with this recipe. I thought it was a lot of work sauteing all those recipes. I also think there is too much liquid for 3 eggs. I cooked the quiche for twice the length of time called for and still had a runny custard. I may try this again, but with 6 eggs or less milk.
As they weren't specific with this one, I decided to go with Chrysanthemums for the 1 1/4 cup all-purpose flower. My thinking was: you can use them on Mothers Day, on a date, or if just feeling winsome on a rainy day. That's pretty all-purpose in my book. I might try sunflowers or roses next time. Mmm-mmm!
I wonder if it would be ok to make this using "flour" instead of "flower"? Don't have any botanicals handy.
To be honest, I only made the actual quiche and didn't bother with the rest of it. I was impressed at how perfectly timed the entire quiche was and how it yielded a very fresh tasting quiche. I also omitted the artichoke hearts because I didn't have any on hand. For a good tasting quiche, with good simple ingredients, I highly suggest giving this one a go.
to the royal chef. thanks for putting us in touch with reality. but isn't food partly fantasy? lighten up dear. don't the best recipes stem from dreams or fantasies?
Great mix of flavors. I did have some difficulty with the recipe. Too much milk with the eggs plus the mushrooms and the zucchini release water when cooking. The quiche didn's set well. I would cut down the zucchini so the egg mixture and vegies would set well. Plus I used good quality canned tuna, Oregon's Choice, with capers and lemon juice. It was really great!
I was the Queens Chef for 12 years, never made this once . Wish you wouldn't put things like that without checking them out first. To a cook from Chicago. you should have said. I would have given yo uthe real recipe and made "the dream " really come true. :)
To Royalchef, this recipe is derived from a dream, not from a royal kitchen. A funny story - read below: A Taste of My Family, Karen Palmer, editor. This jolly family scrapbook includes "Queen Elizabeth's Favorite Quiche," contributed by Marilyn Olsen. No ingredient list or directions are given, just a description of a dream Ms. Olsen had in which she visited the Queen and stayed for lunch. The royal hostess served an oh-so-tender quiche with a hint of bacon flavor and an array of exotic vegetables, garnished with tuna-filled tomatoes.This seemed a challenge too good to pass up, and we recruited the Epicurious recipe tester to turn dream to reality.
Simple to prepare. I like that, striaghtforward recipies.
I haven't made the quiche yet but I use the recipe for the crust all the time and it always turns out perfectly!
To the cook in Manchester. I lived and cooked in England for a few years. you should have seen me noodling on those grams. I became pretty proficient when I realized that you have to go with the native system and buy a scale. I even became familiar with that dark side of my Pyrex measuring cups. the metric side. Here's my advice: Go to Sainsbury's and look in the cooking gadget aisle, you'll most likely find American style measuring cups and spoons. Bon chance!
I would like to know what the ingredients for the quiche pastry are in grams as I don't understand this cup method. thanks
- Whisk egg yolk, garlic, ¼ tsp. salt, and 2 tsp. water in a small bowl to combine. Place bowl on a kitchen towel so it won’t slide around as you whisk and gradually stream in oil, whisking constantly until thick and emulsified. Aioli should be thick but pourable gradually whisk in more oil if needed. Taste and season with more salt if desired.
- Place rack in upper third of oven preheat to 375°F. Pulse onion, garlic, and roasted red peppers in a food processor until finely chopped set aside.
- Heat 3 Tbsp. olive oil in a 10” ovenproof skillet, preferably cast iron, over medium-low. Add pasta and cook, stirring often, until evenly coated in oil and lightly browned, about 5 minutes (depending on the size and shape of your pasta, you may need to work in batches). Using a slotted spoon, transfer to a large bowl. Reserve pan.
- Drain tuna, reserving 2 Tbsp. tuna oil. place oil in reserved pan and increase heat to medium. Add anchovy, ½ tsp. salt, and reserved chopped vegetable mixture and season with pepper. Cook, stirring occasionally, until vegetables soften, 5 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 3 minutes. Mix in toasted pasta, tomatoes, turmeric, red pepper flakes, remaining ½ tsp. salt, and 2½ cups water and bring to a boil. Cook, stirring occasionally, until pasta is slightly softened, 8 minutes. Remove from heat and stir in drained tuna and ¼ cup water.
- Transfer skillet to oven and bake casserole until pasta is tender and juices at the edges are bubbling, about 15 minutes. Remove from oven.
- Heat broiler. Drizzle casserole with a little olive oil and broil until browned and crisped in spots, about 4 minutes.
- Spoon some aioli over casserole and top with parsley if desired. Serve remaining aioli alongside.
- Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion, celery, parsley and garlic. Sauté until onion is tender but not brown, about 10 minutes. Add tomatoes and bay leaf. Cover and cook until sauce thickens, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.) Discard bay leaf. Mix in torn basil. Season sauce to taste with salt and pepper.
- Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon oil in another heavy large skillet over medium-high heat. Add tuna and cook until golden and just opaque in center, about 3 minutes per side.
- Transfer tuna to platter. Spoon sauce over tuna. Garnish with basil sprigs.
Spanish Tuna Steaks with Spicy Tomato Sauce
Author Albert Bevia @ Spain on a Fork
- 2 tuna fillets
- 2 tbsp extra virgin olive oil
- 2 cloves garlic
- 1/2 onion
- 1/2 tsp sweet smoked paprika
- 1/2 tsp hot smoked paprika
- 1/4 cup white wine
- 1/2 cup tomato puree
- 2 tbsp fresh parsley
- pinch sea salt
- pinch black pepper
Finely mince 2 cloves of garlic, finely dice 1/2 onion and finely chop a handful of fresh parsley, grab 2 tuna steaks (I bought mine frozen and thawed them out), pat them dry with paper towels and season them with sea salt and freshly cracked black pepper on both sides
Heat a nonstick fry pan with a medium-high heat and add 2 tbsp of extra virgin olive oil, after 2 minutes add the tuna steaks into the pan, push down on the tuna steaks with a spatula, this will give them that beautiful sear, cook for 90 seconds per side (the thickness of my steaks where 1/2 inch), after a total cooking time of 3 minutes transfer the tuna to a plate and cover with foil paper
Using the same pan with the same heat add the diced onions and minced garlic and mix with the oil, after 1 minute add 1/2 tsp of sweet smoked paprika and 1/2 tsp of hot smoked paprika, quickly mix it all together and then add a 1/4 cup of white wine and mix, after 2 minutes add a 1/2 cup of tomato puree, season it all with seal salt, freshly cracked black pepper and 1 tbsp of the freshly chopped parsley, mix it all together until well combined and lower the fire to a LOW heat, after simmering for 3 minutes add the tuna steaks back into the pan and coat them with the spicy tomato sauce, after heating the tuna steaks for 2 minutes remove the pan from the heat and serve directly from the pan, garnish with freshly chopped parsley, enjoy!
I recommend you use the highest-quality spices & seasonings to make this recipe, it truly makes all the difference in the world. Shop for Spices & Seasonings.
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.
Delicious and easy. I didn't add anchovies, but only because I didn't have any in the pantry.
This was terrific, even with "meh" tomatoes!! Nothing with garlic, capers and anchovies can be bland in my book. Healthy, quick, and delicious -- a real crowd-pleaser!
For those who say it's bland, are not using good quality tuna in oilive oil. I use the Italian brand Rio Mare, and just chuck in the whole can with the olive oil. I don't add any extra oil. And I use cherry tomatoes for more flavour. My kids like it without anchovies, I love anchovies. It's easy. It's pantry food (apart from the cherry tomatoes and fresh basil, which I always have anyway). And it's healthy. What more do you want?
This is one of only a few dishes in rotation at our house. It's fresh and balanced, and tasty enough to make you forget you're eating healthy food. The recipe is great as written, but can be modified depending on what's in your pantry. I usually double the tuna, and use anchovy paste if I don't have any anchovy fillets. Add some pesto if you don't have enough basil. You can also make the tuna-tomato mix ahead of time in order to make a really quick dinner.
An absolute must when your garden is overflowing with ripe summer tomatoes (or the local market is. ) I prefer the addition of 1 T good-quality balsamic vinegar,a minced green onion, and extra pepper and don't skimp on the anchovies :O)
Yummy weeknight meal. I doubled the garlic (crushed, rather than minced) and served with grated Parmesan.
I've made this dish many times and each time it turns out excellent. You can make it with or without the anchovies. Be sure to let the first 6 ingredients stand at room temperature for 1 hr. I didn't do that once and the pasta turned out bland.
BLAND! I FOLLOWED OTHER REVIEWERS. I ADDED CHOPPED KALAMATA OLIVES, RED PEPPER FLAKES AND USED GRILLED FRESH AHI TUNA WITH TOP GRADE OLIVE OIL, AN EXTRA CLOVE OF GARLIC AND IT WAS STILL JUST OK. SOMETHING .MISSING, MAYBE IF THE TUNA WERE BLACKENED? MAYBE SOME LEMON ZEST? DON'T KNOW BUT WON'T MAKE IT AGAN.
I'm never too excited about tuna recipes, but I have a surplus, saw the great reviews, and gave this dish a try. Not only did it look beautiful in color with the fresh basil, tomatoes and capers, but it was delicious! I did use water packed tuna (fewer calories), I skipped the anchovies, put lots of extra garlic, and took the advice of a couple other reviewers by adding balsamic vinegar, mixing the basil into the tuna mix, and heating the mixture up for a minute before adding in the "penne" pasta. Really great, quick and easy!
This is our favorite meal when I don't feel like cooking. It goes together quickly and the flavor is out of this world. Serve it with a garden salad and you have a complete meal. We prefer to use penne pasta instead of the spaghetti.
Very delicious. A great weekday quick meal. I added peas, and shaved some parmesan on before serving.
We love this easy dinner and so does my picky picky picky three year old! Easy to play around with, too. I've used chopped canned tomatoes too, and it is still pretty good. I disagree about having to use the Italian tuna-- the supermarket albacore (in water, drained) works great with some good EV olive oil. It's a great weeknight dish.
This dish was delicious although I did use fresh tuna, grilled, instead of canned and I'm sure this made a big difference. This dish is extremely flavorful and just as good leftover.
yummmm, this is super easy to prepare and so tasty. I prefer to gently cook all the ingredients together(except the basil) for 3-5 minutes to meld the flavors. Also good with a splash of balsamic vinegar and a grating of asiago cheese. This dish really needs the oil packed tuna, IMO, water pack tuna does not work in this dish.
Intensly flavored. and I LIKE that! Next time I may use TWO cans of anchovies because the anchovy flavor got lost. I cut the oil in half--1/4 cup of olive oil is all that is needed. I too forgot to mince the capers. but that was OK. Good pasta, but you gotta like big, bold, flavors.
This is so easy and yet so tasty. Brilliant way to use up mass influx of homegrown tomatoes! My husband has always said he doesn't like tuna and capers yet he loves this (didn't tell him till afterwards what was in it!).
Simple, basic, easy. I used white tuna in water, because that's all I had. Also, I forgot to chop the capers, and the recipe didn't suffer. This is good simple recipe for an easy meal at home.
This recipe is fantastic and SO easy! I made it for a small dinner party. We started off with shrimp cocktail and ended with blueberries and sorbet. Great for a hot summer night on the patio. I recommend using only 1 pound of pasta and chopping the basil fine.
We've made this several times and love it! (but it's best in summer -- there's something about the flavors on a warm summer evening that are really wonderful). The last time we made it, we treated ourselves to fresh tuna steaks - yum!
I absolutely ADORE this recipe. It is excellent for a Saturday or Tuesday night dinner! Do try it!
This recipe is easier (and less expensive) than ordering pizza! I loved this, the flavors are well balanced and sophisticated.
I only had tuna in water, didn't seed the tomatoes and added chopped sweet onions. I also added the basil to the tuna-tomato mixture. This could become our favorite summertime dish!
An easy dish which is quick to assemble with plenty of flavors. Great for a hot summer evening dinner.
With summer fresh tomatos, this was really wonderful. And it was a nice, easy dinner. I had the sauce ingredients marinating on the counter and when it was time to eat, put the pasta on to boil. My husband, who is not a tuna fan, thought this was wonderful and is re-evaluating tuna.
This was OUTSTANDING! I did use fresh tuna that I grilled on the BBQ before. I am not sure I would like canned tuna as much. My hubby is very picky and he ADORED this. Fabulous Dinner and great reaheated for lunch! I also made the green bean and arugala salad to go with this and it was a FAB dinner!
Tools You’ll Need to Make This Easy Quiche Recipe:
- . . Ours sees so much action we stopped even trying to put it away. Now it just lives in its happy little place on our counter, and honestly we don’t mind one bit. or pie pan. You don’t have a quiche pan?! Not to worry—a regular 8- or 9-inch pie pan will do.
Watch the video: τρεις συνταγές από ντομάτα adjika ντομάτες σε βάζο, και την αποθήκευση χυμού ντομάτας σε καταψύκτη (January 2022).