Let me take you back to one of those days when you crave something comforting yet easy to make. I remember the first time I tried Jamie Oliver’s Tuna Quiche. I was stuck in a dinner rut and wanted to make something a bit different, but without getting too fancy. A quick search later, and there it was-simple ingredients, vibrant flavors, and that satisfying quiche texture. It quickly became one of those recipes I turn to whenever I need something that’s both hearty and light at the same time.
What’s great about Jamie’s take on this classic dish is that it’s not just about throwing ingredients together. It’s about how simple things can come together in a way that feels fresh and indulgent. This quiche makes a perfect lunch, dinner, or even breakfast when you’ve got the right mood and the right ingredients!
Jamie Oliver’s Tuna Quiche Recipe
If you’ve ever watched Jamie Oliver whip up something effortlessly in the kitchen, you know that he has a special way of making cooking seem fun and approachable. His Tuna Quiche recipe is no exception-it’s the perfect balance of creamy, savory, and filling, all wrapped up in a buttery crust.
This quiche might be simple, but it’s packed with flavor. What I love most is that it doesn’t require any hard-to-find ingredients or fancy kitchen gadgets. Just a few basic items and you’re ready to go.
Here’s the recipe as I usually follow it:
- Prep time: 15 minutes
- Cook time: 35-40 minutes
- Serves: 4-6
Ingredients Needed
I remember one afternoon, I was in the middle of cooking a totally different recipe, and I had a sudden craving for tuna. Of course, I didn’t have everything I needed for a full tuna salad. But when I dug through my pantry and fridge, I found that I had almost everything for Jamie’s Tuna Quiche.
Here’s what you’ll need:
- 1 shortcrust pastry base – Store-bought or homemade, whichever you prefer.
- 1 can of tuna – In oil or brine, drained. I usually go for the oil-packed variety for a richer flavor.
- 2 large eggs – They help bind everything together.
- 150 ml double cream – For that luscious, creamy filling.
- 100 ml milk – A touch of milk lightens the filling just enough.
- 1 onion – Finely chopped. I like to sweat it down to really bring out the sweetness.
- 1 clove garlic – Minced. Adds a depth of flavor.
- 100g grated cheese – Cheddar works best, but feel free to experiment.
- Fresh herbs – A handful of parsley or dill, chopped.
- Salt and pepper – To taste.
- Olive oil – To sauté the onion and garlic.
How To Make Jamie Oliver’s Tuna Quiche
There’s something so relaxing about assembling a quiche. I remember the first time I made this recipe-I was in the kitchen humming along, chopping onions, opening the tuna can, and feeling pretty pleased with myself as everything came together.
Here’s how it goes:
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Prepare The Pastry
- If you’re using store-bought pastry, line a tart pan and pre-bake the crust at 180°C (350°F) for about 10 minutes until it’s golden. This prevents sogginess later.
- If making homemade pastry, roll it out and fit it into your pan, then bake the same way.
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Cook The Onions And Garlic
- Heat some olive oil in a pan. Add the chopped onions and garlic. Cook on medium heat until soft and golden. The aroma of sautéed onions fills the kitchen-it’s one of those little moments that make cooking so rewarding.
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Prepare The Filling
- In a bowl, whisk the eggs, double cream, and milk until smooth. Add the grated cheese and fresh herbs. Stir in the tuna, breaking it up into bite-sized pieces.
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Combine
- Add the cooked onions and garlic to the tuna mixture. Season with salt and pepper. Pour everything into the prepared pastry shell.
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Bake
- Place the quiche in the oven at 180°C (350°F) for 35-40 minutes until golden brown and firm in the center. You’ll know it’s done when a knife inserted comes out clean.
Ingredient Science Spotlight
I’m always curious about the science behind cooking, especially when a dish comes out perfectly. When I made Jamie’s Tuna Quiche for the first time, I thought about why the ingredients worked so well together.
Here’s the breakdown:
- Eggs – They act as the binder, giving the quiche its rich, custardy texture. The proteins in the eggs coagulate when baked, holding the tuna and cream together.
- Double cream and milk – The combination of fat from the cream and the liquid from the milk gives the quiche its velvety texture without being too heavy.
- Onions and garlic – When you cook onions slowly, they release sugars, adding a natural sweetness that balances the savory tuna.
- Tuna – The oil-packed tuna adds richness and moisture. Plus, it’s packed with protein, making the quiche filling and satisfying.
- Cheese – Cheese not only adds a layer of creamy flavor, but its fat content also helps the quiche firm up while baking.
Expert Tips
Over time, I’ve learned a few small tweaks that can make a big difference in this recipe. Here’s what I’ve found:
- Use cold pastry: Whether it’s store-bought or homemade, make sure the pastry is cold before you roll it out. This helps prevent shrinkage and keeps the crust crisp.
- Don’t skip the pre-baking: Even if you’re using a pre-made pastry shell, it’s worth giving it a quick bake to ensure a crisp bottom.
- Rest the quiche: Let the quiche cool for 10 minutes before slicing. This helps it set and makes it easier to cut clean pieces.
- Flavor boost: Add a pinch of mustard or a splash of Worcestershire sauce to the egg mixture for an extra punch.
Recipe Variations
Once you get the hang of the basic quiche, you’ll want to start experimenting. Here are some ideas:
- Swap the tuna: Try smoked salmon, cooked chicken, or even a veggie option like mushrooms or spinach.
- Cheese variety: Instead of cheddar, go for gruyère, feta, or a mixture of your favorites.
- Add extra veggies: Tomatoes, spinach, bell peppers, or even asparagus work beautifully in this quiche.
- Spices and herbs: Experiment with thyme, rosemary, or a dash of chili flakes for a little heat.
Final Words
After making this recipe countless times, it’s clear why it’s become a staple in my kitchen. It’s versatile, comforting, and doesn’t require much effort. Plus, it’s one of those dishes that always impresses without needing a ton of time or expertise. Whether you’re looking for a quick family meal or something to bring to a potluck, Jamie Oliver’s Tuna Quiche never disappoints.
FAQs
Can I Use A Different Type Of Fish In Jamie Oliver’s Tuna Quiche?
Yes, you can swap tuna for salmon or even mackerel for a different flavor, though the texture and taste will change.
How Long Does Jamie Oliver’s Tuna Quiche Take To Cook?
It typically takes around 30-40 minutes to bake the quiche until it’s golden and set.
Can I Make Jamie Oliver’s Tuna Quiche Ahead Of Time?
Yes, you can prepare it a day in advance and store it in the fridge. Just reheat it before serving.