Tuna and broccoli quiche with tomatoes and mature cheese

Ingredients

• 2red onions
• 1 tbsp (15 ml)mild olive oil
• 400 gbroccoli rice
• 20 gfresh celery
• 4 mediumfree-range eggs
• 250 mlcooking cream
• 320 gtuna steak in water
• 270 gready-rolled puff pastry
• 250 gcherry tomatoes
• 175 ggrated mature cheese
• to tastepepper
• optional, to tastesalt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180 °C.

2. 2

   Slice the onions

   Cut the red onions into half-rings.

3. 3

   Cook the vegetables

   Heat the oil in a sauté pan and cook the onion over a medium heat for 4 minutes. Add the broccoli rice and cook for 1 minute, stirring as it heats.

4. 4

   Mix the eggs

   Meanwhile, finely chop the celery. Beat the eggs with the cooking cream, celery, pepper and, if you like, salt.

5. 5

   Drain the tuna

   Drain the tuna well.

6. 6

   Fill the pastry

   Line a greased quiche tin with the puff pastry. Mix the onion, broccoli rice and tuna, then spread the mixture over the pastry.

7. 7

   Add the topping

   Pour over the egg mixture, then distribute the tomatoes and cheese on top.

8. 8

   Bake the quiche

   Bake the quiche just below the centre of the oven for about 45 minutes, until golden and cooked through. Remove it from the oven and leave it to cool on a wire rack for 10 minutes.

What is a tuna and broccoli quiche?

Quiche is a savoury pastry tart filled with a mixture based on eggs and cream or milk. It is associated with French cooking, and this version pairs tuna and broccoli with tomatoes and mature cheese.

Broccoli rice gives the filling a fine texture, while puff pastry makes a crisp, buttery base. Because it can be assembled ahead, it is convenient to bake later.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 40g protein, 36g carbs, 45g fat.

The pastry and cooking cream contribute much of the carbohydrates and fat, while the tuna, eggs and cheese provide protein as well as fat. Add a generous side salad or vegetables to round out a slice without changing the quiche itself.

The filling ingredients

Broccoli rice: its small pieces mix evenly through the filling. Warming it briefly with the onion starts the cooking without taking away its texture.

Tuna: drain it thoroughly so excess water does not loosen the egg mixture. Folding it together with the vegetables helps distribute it through the pastry case.

Mature cheese: its savoury flavour works well with the mild tuna and sweet tomatoes. Scatter it over the top so it melts and colours as the quiche bakes.

Getting the pastry ready

Pastry lining: fit the puff pastry into a greased quiche tin, pressing it gently into the base and sides. Take care not to stretch it, which can make it pull back during baking.

Filling: spread the tuna and vegetable mixture over the pastry before pouring in the egg mixture. This helps the liquid settle around the solid ingredients.

How to tell when it is done

Colour: look for golden pastry and a lightly coloured top after about 45 minutes. The recipe places the tin just below the centre of the oven.

Set: the middle should look set rather than liquid when the quiche is ready. Leave it to rest on a wire rack for 10 minutes so the filling can settle before slicing.

Make-ahead timing

Preparation: the quiche can be made in advance, which is useful when you want to serve it in the evening. Keep it chilled until you are ready to bake it.

Baking: the stated baking time is about 45 minutes at 180 °C, followed by 10 minutes of cooling. Allow for these resting minutes when planning to serve it.

What to serve with it

Salad: crisp leaves with a simple dressing provide a fresh contrast to the pastry and cheese. Keep the dressing light so it does not compete with the filling.

Vegetables: serve with steamed or roasted vegetables if you want a more substantial plate. The quiche is also easy to portion for a packed lunch.

Recipe notes & tips

• Drain the tuna thoroughly before mixing it with the vegetables.
• Use a greased quiche tin so the pastry is easier to release after baking.
• Cut the tomatoes in half if they are large, so they sit neatly on the filling.
• Let the quiche rest for the full 10 minutes before slicing.
• Taste the egg mixture before adding salt, as the cheese can add plenty of savoury flavour.

Variations

• Fresh herbs: add chopped parsley or chives to the egg mixture for a fresh flavour.
• Extra vegetables: use finely chopped courgette in place of some broccoli rice.
• Cheese swap: use grated mature cheddar if that is the cheese you have to hand.
• Crisper base: bake the pastry-lined tin briefly before adding the filling, keeping an eye on it so it does not overbrown.
• More pepper: add freshly ground black pepper to the egg mixture for extra warmth.

Common mistakes to avoid

• Wet tuna: excess liquid can make the filling watery; drain the tuna well before using it.
• Overcooked onion: it can colour before the broccoli rice is added; keep the heat at medium and cook for the stated 4 minutes.
• Loose egg mixture: pouring too quickly can move the filling around; add it steadily over the vegetables and tuna.
• Underbaked centre: the top may colour before the middle sets; bake for about 45 minutes and check that the centre is no longer liquid.
• Cutting too soon: the filling may slump while hot; rest the quiche on a rack for 10 minutes first.

How to store

Cool leftovers, cover them and refrigerate for up to 3 days. Reheat portions in an oven until hot throughout; the pastry is likely to soften when reheated in a microwave.

Frequently asked questions