Let’s start with the basics. what exactly is Jamie Oliver’s Tuna Quiche? Well, think of it as a savory pie that’s equal parts comforting and clever. It combines pantry staples like tinned tuna and eggs with flaky pastry and fresh veg. The result? A creamy, protein-packed dish with a flaky crust and a punch of flavor in every bite.
Jamie’s version is classic Jamie. It’s simple, unfussy and totally doable on a weeknight. But it’s also got a bit of flair-he throws in lemon zest, herbs and maybe a cheeky bit of cheese to make the whole thing sing. It’s not fancy for the sake of being fancy. It’s smart, hearty cooking that makes the most of what you’ve got.
Jamie Oliver Tuna Quiche Recipe
Ingredients Needed
Here’s what you’ll need to bring Jamie’s tuna quiche to life. These are mostly kitchen staples but together, they become something special.
For The Pastry (or Buy Pre-made If You’re Short On Time)
- 250g plain flour
- 125g cold butter, cubed
- A pinch of salt
- Cold water to bring it together
For The Filling
- 1-2 tins of good-quality tuna in olive oil (drained)
- 4 large eggs
- 150ml double cream or crème fraîche
- 1 small onion or spring onions (finely chopped)
- A handful of grated cheddar (or whatever cheese you’ve got)
- Fresh herbs-parsley or dill work beautifully
- Zest of half a lemon
- Salt & pepper to taste
Optional extras: spinach, cherry tomatoes, peas or even sweetcorn-Jamie’s all about flexibility.
Equipment Needed
Nothing fancy required. If you’ve baked anything before, you likely have most of these:
- Mixing bowls
- Whisk
- Rolling pin (or a wine bottle if you’re improvising)
- 9-inch tart tin or pie dish
- Baking beans or dry rice (for blind baking)
- Oven (of course)
- Knife & chopping board
Bonus points if you have a food processor for making pastry but it’s totally doable by hand.
How To Make Jamie Oliver’s Tuna Quiche
Alright, let’s get cooking. Here’s a step-by-step breakdown that’s easy to follow. even if you’re new to baking savory tarts.
1. Make The Pastry (or Skip If Using Store-bought)
Rub the butter into the flour until the mix looks like breadcrumbs. Add cold water, a tablespoon at a time, until it forms a dough. Wrap it up and chill for 30 minutes.
2. Roll It Out & Blind Bake
Roll the chilled dough and line your tart tin. Prick the bottom with a fork, cover with baking paper and fill with baking beans. Bake at 180°C (350°F) for 15 minutes, then remove the beans and bake for 5 more minutes.
3. Mix The Filling
Whisk the eggs with cream. Stir in tuna (flaked), chopped onions, lemon zest, herbs, cheese and anything else you’re tossing in. Season well.
4. Assemble & Bake
Pour the filling into your blind-baked tart case. Bake at 180°C for about 25-30 minutes or until golden and set in the middle.
5. Cool Slightly & Serve
Let it rest for a few minutes before slicing. It firms up as it cools and the flavors settle in.
What I Learnt
Cooking this quiche taught me a few solid lessons.
First: don’t sleep on tinned tuna. When used right, it can be delicious. not dry or fishy but rich and flavorful.
Second: Pastry isn’t as scary as it seems. If you’ve got cold butter and a gentle touch, you’re golden.
Also, this quiche is forgiving. Don’t have cream? Use milk. No dill? Try chives. It’s not a rigid recipe. it’s a canvas. Jamie’s approach makes you feel like a confident home cook, not just someone following steps.
Recipe Tweaks For Jamie Oliver’s Tuna Quiche
Jamie Oliver’s tuna quiche is already a pretty solid recipe. It’s quick, packed with protein and full of flavor. But if you’re looking to make it your own, you’ve got options-plenty of them.
1. Switch up the crust:
The original usually calls for shortcrust pastry. Want something lighter? Go crustless. Just grease your dish well and pour the filling straight in. Gluten-free? Try a sweet potato crust-thin slices baked into the dish first, then topped with your filling. Or go for a phyllo dough base if you want extra crunch.
2. Add more veggies:
Jamie keeps it pretty simple but tuna loves company. Think chopped spinach, sautéed leeks, grated zucchini (just squeeze out the moisture first) or even roasted red peppers. Just don’t overload the filling or it might not set properly.
3. Play with the cheese:
Cheddar is the go-to but try gruyère for something nutty and melty. Or feta, if you like things tangier. A bit of parmesan on top before baking adds a golden, salty crunch.
4. Mix up the herbs and spices:
Tuna and dill are best mates but don’t stop there. Add a pinch of smoked paprika for depth or fresh parsley for brightness. A little lemon zest in the filling can also wake things up beautifully.
5. Make it creamier or lighter:
Some versions use cream or crème fraîche. Want it richer? Use double cream. Want it lighter? Try Greek yogurt or a splash of milk instead. Just make sure to adjust the seasoning if you change the base.
Storage Tips For Leftovers
Tuna quiche stores surprisingly well. if you do it right.
Fridge:
Let the quiche cool completely before you wrap it up. Use cling film or an airtight container. It’ll keep for about 3-4 days in the fridge. Don’t leave it out too long though; fish and dairy don’t like room temp for extended periods.
Freezer:
Yes, you can freeze tuna quiche. It’s best to freeze slices individually so you can reheat what you need. Wrap each slice tightly in foil or freezer wrap, then pop them into a zip-top bag. They’ll last up to 2 months.
Reheating:
Oven is your friend here. Preheat to 180°C (350°F) and reheat slices for about 15-20 minutes. Cover with foil so the top doesn’t over-brown. If you’re in a rush, microwave works. just know the crust may go a bit soft.
What To Eat With Jamie Oliver’s Tuna Quiche?
This dish is pretty rich, so the sides should balance it out. Think light, crisp or zippy.
1. Salad:
Can’t go wrong with a peppery arugula salad dressed in lemon juice and olive oil. Add thinly sliced radishes, cherry tomatoes and a sprinkle of capers if you want a little bite.
2. Roasted veggies:
Carrots, asparagus or a medley of Mediterranean veg roasted in olive oil and herbs work really well. Keep it simple so they don’t overpower the quiche.
3. New potatoes:
Boiled and tossed with butter and chopped herbs like chives or dill. A warm potato salad with a mustardy dressing also pairs nicely.
4. Something pickled:
Tuna and pickles? Surprisingly great combo. Try a few pickled onions or gherkins on the side to cut through the richness.
5. Soup starter:
If you’re turning this into a full meal, start with a light broth or vegetable-based soup. Think tomato, leek and potato or a clear vegetable consommé.
FAQs
Can I Use Fresh Tuna Instead Of Canned For Jamie Oliver’s Tuna Quiche?
Yes, you can use fresh tuna. Just make sure to cook and flake it before adding it to the quiche.
How Long Does Jamie Oliver’s Tuna Quiche Take To Bake?
It typically takes about 30-35 minutes at 180°C (350°F), but check the center to make sure it’s set.
What Can I Substitute For The Cream In Jamie Oliver’s Tuna Quiche?
You can use milk or a dairy-free alternative like almond milk if you want a lighter or dairy-free option.
