Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3-4 tablespoons ice water
For the Tuna Quiche Filling:
- 1 1/2 cups canned tuna, drained and flaked (about two 6-ounce cans)
- 1 cup shredded Swiss cheese or cheddar cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 3 large eggs
- 1/2 cup milk (whole or 2%)
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/4 cup diced onion
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
- A pinch of ground paprika (optional)
Instructions:
For the Pie Crust:
1. Prepare the Dough:
- In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter.
- Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough. You should be able to pinch it together with your fingers.
2. Shape the Crust:
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the dough relax and makes it easier to roll out.
3. Roll Out the Crust:
- Preheat your oven to 375°F (190°C). On a floured surface, roll out the dough into a circle that’s large enough to line a 9-inch (23 cm) pie dish. Carefully transfer the dough to the pie dish and press it gently to fit the bottom and sides. Trim any excess dough hanging over the edges.
4. Pre-bake the Crust:
- Line the crust with parchment paper and fill it with pie weights, dried beans, or rice. This prevents the crust from puffing up during pre-baking.
- Bake the crust for about 15 minutes. Then, remove the parchment paper and weights, and bake for an additional 5-10 minutes, or until the crust is lightly golden. Remove it from the oven and let it cool.
For the Tuna Quiche Filling:
5. Prepare the Filling:
- In a mixing bowl, combine the flaked tuna, shredded cheese, mayonnaise, sour cream, eggs, milk, diced red and green bell peppers, diced onion, and chopped fresh parsley. Season with salt, black pepper, and a pinch of ground paprika. Mix until well combined.
6. Assemble the Quiche:
- Pour the tuna quiche filling into the pre-baked crust.
7. Bake:
- Place the quiche in the preheated oven and bake for about 30-35 minutes, or until the quiche is set and the top is lightly browned. The center should no longer jiggle.
8. Cool and Serve:
- Allow the tuna quiche to cool for a few minutes before slicing.
9. Serve:
- Slice and serve your homemade tuna quiche either warm or at room temperature. It’s a savory and satisfying dish.
Enjoy your homemade tuna quiche! It’s a delightful option for brunch, lunch, or a light dinner.