Jamie Oliver Tuna Quiche Recipe [Tips & Tricks]

I still remember the first time I tried Jamie Oliver’s Tuna Quiche. It was a rainy Sunday afternoon, and I wanted something comforting but not too heavy. I flicked on the TV, caught one of Jamie’s episodes, and saw him whipping up this vibrant, golden quiche packed with tuna and fresh ingredients. The smell filled my kitchen, and with the first bite, I knew this recipe was a keeper. It’s simple, flavorful, and perfect for any meal-breakfast, lunch, or even a light dinner.

What makes this quiche special is its balance. It’s not just about the tuna or the eggs but how all the ingredients work together to create a rich, creamy, and satisfying dish. If you love savory pies or want to impress with minimal fuss, this recipe will be your new best friend.

Jamie Oliver’s Tuna Quiche Recipe

Jamie Oliver’s Tuna Quiche is a brilliant twist on a classic quiche. It’s lighter than traditional versions but still has that lovely custardy texture you want. This dish is perfect for using pantry staples like canned tuna and eggs, but with Jamie’s signature flair, it becomes something fresh and exciting.

The recipe calls for a buttery pastry base that holds the filling perfectly. The filling itself is a delightful mix of tuna, eggs, cream, and a touch of cheese, along with herbs that bring it all together. It’s rustic, tasty, and incredibly versatile.

Ingredients Needed

When I first gathered everything for this recipe, I appreciated how easy it was to find the ingredients. Here’s what you’ll need:

• For The Pastry

  • 200g plain flour
  • 100g cold unsalted butter, diced
  • A pinch of salt
  • Cold water (about 2-3 tablespoons)

• For The Filling

  • 1 large tin of good-quality tuna in olive oil (drain it well)
  • 3 large eggs
  • 150ml double cream or crème fraîche (for richness)
  • 100g grated cheddar cheese (or a cheese of your choice)
  • A small handful of fresh herbs (parsley or dill work wonders)
  • Salt and black pepper to taste
  • Optional: a squeeze of lemon juice for brightness

Every ingredient here plays a role in creating that comforting yet fresh flavor profile.

How To Make Jamie Oliver’s Tuna Quiche

The first time I rolled out the pastry for this quiche, I realized it’s all about gentle handling-treat it with care, and it rewards you. Here’s the step-by-step:

1. Make The Pastry

   • Combine the flour and salt in a bowl.
   • Rub in the cold butter with your fingertips until the mix looks like fine breadcrumbs.
   • Add cold water little by little until the dough comes together.
   • Shape into a ball, wrap it, and chill in the fridge for 20-30 minutes.

2. Prepare The Filling

   • In a mixing bowl, whisk the eggs and cream until smooth.
   • Stir in the grated cheese, drained tuna, chopped herbs, salt, and pepper.
   • Add a splash of lemon juice if you want that fresh kick.

3. Assemble The Quiche

   • Roll out the chilled pastry on a floured surface.
   • Line a 9-inch tart or pie dish with the pastry.
   • Prick the base with a fork to prevent bubbling.
   • Pour in the tuna filling evenly.

4. Bake

   • Preheat your oven to 180°C (350°F).
   • Bake the quiche for 30-35 minutes or until the filling is set and golden on top.
   • Let it cool slightly before slicing.

Ingredient Science Spotlight

Here’s the fascinating part: why does this quiche work so well? It’s all about the balance of protein, fat, and moisture.

• Eggs and cream create a custard base. The proteins in eggs coagulate during baking, setting the filling while trapping the moisture from cream. This creates a creamy texture that holds together without being dry.
• Tuna adds lean protein and a bit of oiliness from the olive oil it’s packed in, which enriches the flavor.
• Butter in the pastry provides flakiness by coating the flour particles, preventing too much gluten formation, so the crust stays tender.
• Cheese melts and adds a savory depth, complementing the tuna.
• Herbs and lemon juice brighten the dish and cut through the richness with fresh, vibrant notes.

Expert Tips

From my experience and a few things Jamie recommends:

• Keep the butter cold when making the pastry. It helps with the texture.
• Don’t overwork the dough. Handle it gently for a tender crust.
• Drain the tuna well to avoid sogginess in the filling.
• Let the quiche cool slightly after baking to let the filling firm up-this makes it easier to slice.
• If you want extra flavor, try adding finely chopped red onion or spring onion into the filling.
• Use a pie shield or foil if the pastry edges brown too quickly.

Recipe Variations

I’ve tried this recipe with a few tweaks over time, and it’s great for experimenting:

• Mediterranean twist: Add sun-dried tomatoes, black olives, and a sprinkle of feta cheese.
• Vegetarian version: Replace tuna with roasted vegetables like bell peppers, courgettes, or mushrooms.
• Spicy kick: Mix in a pinch of chili flakes or a dash of smoked paprika.
• Gluten-free: Use a gluten-free flour blend for the pastry, and it works just as well.

Each variation brings a new personality to the quiche, keeping it exciting every time you make it.

Final Words

Making Jamie Oliver’s Tuna Quiche always feels like a little celebration. It’s straightforward, comforting, and perfect for any occasion. Whether you’re feeding family, friends, or just treating yourself, this quiche hits all the right notes-flaky crust, creamy filling, and that satisfying umami from the tuna.

Give yourself permission to enjoy the process and savor each bite. It’s a recipe that welcomes your personal touches and creativity.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Tuna Quiche?

You’ll need tuna, eggs, cream, cheese, pastry, onions, and some herbs like parsley and thyme.

Can I Use Fresh Tuna Instead Of Canned Tuna?

Yes! Fresh tuna works, but canned tuna is more common and quicker for this recipe.

How Do I Prepare The Pastry For The Quiche?

You can either use pre-made pastry or make your own. Roll it out and line a quiche tin before baking it blind.

Can I Make Jamie Oliver’s Tuna Quiche Ahead Of Time?

Yes! You can make it the day before and reheat when you’re ready to serve.

What Cheese Works Best For This Quiche?

Cheddar is a great option, but you could also try mozzarella or a mix of your favorites.

Can I Add Vegetables To This Tuna Quiche?

Of course! You could add spinach, leeks, or bell peppers to make it even more flavorful.

How Long Should I Bake The Quiche For?

Bake it for about 35-40 minutes at 180°C (350°F), or until the filling is set and the top is golden.

Can I Use A Different Type Of Cream In This Recipe?

Yes! You can swap out double cream for single cream or even use a dairy-free alternative.

What Can I Serve With Tuna Quiche?

A simple side salad, roasted veggies, or even some crispy potatoes go perfectly with it.

How Do I Store Leftover Tuna Quiche?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.