Tuna, mustard and Gruyere quiche

Heart outline Heart 2 people Clock graphic 60 Min Cutlery circle Serves 4


  • 1 x sheet of frozen shortcrust pastry, thawed
  • 1 tsp mustard
  • 2 x 120g tins of John West Tuna No Drain
  • 1 tsp lemon juice
  • 4 eggs
  • 250ml cream
  • 250ml milk
  • 50g Gruyere, grated
  • Salt and black pepper

Step 1

Preheat the oven to 180˚C/160˚C fan/gas mark 4. Use the pastry to line a 20cm tart tin, trimming any excess from the edges. Add a sheet of parchment paper over the pastry and fill with baking beans or rice. Bake for 15 minutes until the pastry is nearly cooked, then remove the beans and the paper and bake for another 5-10 minutes until golden brown.

Step 2

Spread the mustard onto the base of the pastry, then top with the tuna and lemon juice.

Step 3

Whisk the eggs, cream, milk and grated cheese in a bowl. Season with salt and pepper. Pour the mixture over the tuna and bake for 25-30 minutes until the mixture is golden brown on top.

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