This Tuna Quiche with Tomato and Mustard brings together two things I love: Comforting, familiar ingredients and simple French cooking techniques that just work. It’s the kind of recipe that feels right at home on a weekend brunch table, alongside a green salad, or packed up for lunch the next day.
Canned tuna, eggs, milk, and cheese give this quiche that comforting, savory base we all recognize, while the Dijon mustard and tomatoes add a subtle French touch that keeps the flavors balanced and interesting. It’s not fussy, it doesn’t require special tools, and it’s easy to make ahead. It’s that kind of dish you can rely on when you want something satisfying but not heavy. Eat warm or cold, garnished with a drizzle of extra-virgin olive oil and a sprinkle of chives.
Notes:
If you want to amp up the flavor of your quiche, choosing the right cheeses can make a big difference!
Try Gruyère: it’s got this rich, nutty flavor that melts beautifully, giving your quiche that creamy texture and a hint of sweetness.
Then there’s Swiss cheese, which is super mild and slightly sweet. great for creating a smooth filling that won’t steal the spotlight from the other ingredients.
And don’t forget about Cheddar! If you’re in the mood for something sharper, Cheddar comes in different strengths and adds a nice firmness that pairs well with tuna and mustard.
Go ahead and experiment with these cheeses and take your quiche to the next level!
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 3–4 days
Freezer: This quiche freezes well; wrap tightly and freeze once fully cooled
Reheating: Warm in the oven for best texture, or use a microwave or air fryer for convenience
To make the Tuna Quiche with Tomato and Mustard, you will need the following ingredients:
In a large bowl, mix 2 cups flour, ½ cup softened butter, and 1 pinch of salt until the mixture resembles coarse crumbs.
Gradually add ¼ cup cold water, stirring until the dough comes together. You may not need all the water.
Knead briefly to form a smooth ball. Wrap in plastic wrap and chill in the fridge for 1 hour, or place in the freezer for 10-15 minutes if short on time.
Preheat your oven to 350 °F / 180 °C.
Remove the dough ball from the fridge, unwrap it, and roll it out on a floured surface to fit a 12-inch deep quiche pan. Trim excess dough and prick the base with a fork.
Line with parchment paper, add pie weights or dried beans, and blind bake for 15 minutes. Remove from the oven and set aside.
In a medium bowl, whisk together 4 eggs, ½ cup milk, and salt and black pepper to taste.
Stir in ¼ cup chopped chives and ½ cup grated cheese.
Slice the tomatoes thinly and place them on paper towels to remove excess moisture. This helps prevent a watery filling.
Spread the Dijon mustard evenly over the pre-baked crust. Scatter the drained tuna across the base.
Pour the egg mixture over the tuna, then arrange the tomato slices on top.
Bake for 30–35 minutes, until the crust is golden and the filling is set in the center. Let the quiche cool slightly on a wire rack before slicing.
Finish with a light drizzle of extra-virgin olive oil and a sprinkle of fresh chives. Serve warm or cold.
Here is truly a showstopper of a winter quiche. The homemade crust bakes up flaky, the filling stays creamy without being dense, and the combination of tuna and tomatoes makes it feel hearty without crossing into casserole territory. Serve it warm for brunch, let it cool for lunchboxes, or bring it to a potluck; it travels well and holds its shape. If you enjoy classic comfort foods with a simple French influence, this is the kind of recipe you’ll find yourself making again and again.
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