Tuna, Tomato & Zucchini Quiche

Classic quiche with a mustard kick, perfect for a light dinner, picnic or snacking. Make your own pastry or use frozen crust for an easy, tasty dish.

Product: Australian Harvest Sundried Tomato Mustard

Serves 4-6

Effort: Easy/ Moderate

Prep time: 

Cook time: 35 mins

Gluten free option

Ingredients

For the Quiche

• 3-4 large tomatoes

• 1 medium zucchini, grated and juice squeezed out

• 1 can of tuna (200 g)

• 4 eggs

• 1/2 cup milk (125 ml)

• 3 tbsp sundried tomato mustard

• 1/4 cup chives, chopped

• 1/2 cup grated cheese (60 g)

• Salt & pepper

For the Quiche Crust

Option 1: Frozen short crust – 2 sheets

Option 2: Make your own

•   2 cups flour (250 g)

•   1/2 cup butter, room temperature (125g)

•   1/4 cup cold water (60 ml)

•   1 pinch salt

For Gluten-Free Quiche Crust

• Option 1: Use this gluten free pastry recipe here.

• Option 2: Use frozen gluten-free pastry from the frozen aisle. This is our favourite here

Instructions

Quiche Crust

•  Use frozen short crust or make your own.

• If you are using frozen shortcrust pastry, use 2 sheets. Allow them to come to room temperature before placing them in the tart tin, with one sheet on top of the other to create an overlapping star shape. Prick with a fork then line the crust with baking paper and pie weights, blind bake for 15 minutes. Remove from the oven until ready to use.

• If you are making your own pastry: Combine flour, salt, and butter in a large bowl until the mixture resembles coarse sand. Gradually add cold water, mixing until a dough forms. Knead briefly for a smooth texture, shape into a ball, and wrap tightly in plastic.

  Refrigerate for 1 hour or freeze for 10-15 minutes. Roll out the dough, transfer to a tart tin, trim excess, prick the base with a fork, line the crust with baking paper and pie weights then blind bake for 15 minutes. Remove from the oven until ready to use.

• Gluten Free Option - Follow the provided link for the gluten-free crust recipe or use frozen gluten-free pastry.

Tuna and Tomato Filling

1. Preheat the oven to 200c/ 180c fan.

2.  In a small bowl, whisk together the eggs and milk. Add prepared zucchini, grated cheese and season well with salt and pepper, mix well. Slice tomatoes into thick slices and set aside until ready to use.

3.  Evenly spread mustard on the bottom of the par baked quiche crust, add the drained tuna in chunks over the top.

4. Pour the egg mixture over the tuna, and top with tomato slices, season the tomato with a little salt & pepper.

5. Bake the quiche for 30-35 minutes until the crust is cooked, and the top is golden brown. Cool on a wire rack.

6. To serve drizzle with olive oil and sprinkle chives on top.

Hints & tips

Blind baking - Blind baking is a method where a pie or tart crust is partially baked before adding the filling, often using weights to prevent the crust from puffing up. This technique ensures the crust is partially set and results in a crisp and flaky texture, particularly beneficial for fillings that require minimal baking like quiche.

In the absence of pie weights, use uncooked rice as an alternative. Ensure you line the crust before pouring in the rice to prevent sticking, then store the used rice in a labeled jar for future use.

Mustard - While 3 tbsp might appear generous for this recipe, it surprisingly it add the perfect amount of zing. However, if you prefer a milder flavour, you can reduce it to 2 tbsp instead.

Zucchini - Grate the zucchini using a box grater or food processor. Afterward, squeeze the grated zucchini in a clean kitchen towel or cheesecloth to remove excess liquid before incorporating it into your recipe. Removing excess moisture from grated zucchini is a good technique for quiche because it prevents the zucchini from releasing too much water during baking. Excess moisture could result in a soggy quiche crust and affect the overall texture of the dish, whereas squeezing the zucchini helps maintain a desirable consistency in the quiche filling.

Serving suggestion - Enjoy this quiche as a light dinner paired with a fresh salad, or bake it for convenient lunch or snacking options.

Storage - Store in the fridge for 3-4 days. Suitable for freezing.