Smoked tuna quiche

Киш с пушена риба тон 21 1024x679 Smoked tuna quiche

Smoked tuna quiche
Based on  the recipe of my Philippe icon smile Smoked tuna quiche


1 package puff pastry (300 g, pure butter)
1 can smoked tuna
1 shallot (or onion)
1 tomato
4 eggs
Salt and pepper
2 pinches of nutmeg
1/2 tsp dried dill
200 ml milk cream
100 g grated Emmental

Киш с пушена риба тон3 1024x680 Smoked tuna quiche


Line the puff pastry  in a ceramic quiche dish. Prick the bottom here and there with a fork.

Crumble the tuna and spread over the dough. Cut the shallots finely and stew briefly in a little oil and water, covered. Once softened and the liquid evaporated, spread evenly on the fish. Distribute the tomato, peeled and cut into cubes, among the other chunks.

In a bowl, whisk the eggs and cream. Season with salt, pepper, dill and nutmeg. Pour the mixture over the quiche. Finally, sprinkle abundantly with grated Emmental and push it slightly into the egg mixture with a fork.

Bake the smoked tuna quiche to 180°C for about 60 minutes. Serve hot or cold, depending on taste.

Киш с пушена риба тон 31 1024x682 Smoked tuna quiche

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2 Responses to Smoked tuna quiche

  1. Johnny West says:

    I’ve made many types of quiche in my life. It’s always been my thinking (and from examples I’ve seen done elsewhere) that in order to avoid a soggy crust that the crust must be entirely baked prior to filling.

    An easy way to do this is to have two pie pans (or pie dishes) slightly different size and put the pastry into the pie pan with the other pie pan inside of it with some weight. (Spray the top pan with cooking spray on the bottom to avoid it sticking) and then bake it about 10 minutes on high heat, then take out the top pie dish and continue baking until slightly browned. While crust is very hot, pour in the egg mixture and then continue baking on lower heat until it’s done (toothpick test).

    I can imagine that the puff pastry would be especially susceptible to becoming soggy. Your recipe uses very little to fill the pastry, so perhaps this is why there is no worries about this problem, but I would think a flaky, finished and non-soggy crust would be desirable no matter how thick the quiche is. Just my 2 cents. :-)

    • TiKi says:

      Thank you, Johnny! I appreciate your advice! I do find the quiche dough soggy. I did bake it in advance few days ago and it was soggy again. May be that is the idea of those tarte and quiche like bakes ;)

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