Smoked Tuna Quiche

A Quiche on a Hot Summer Evening, perfect

Quiches are so under rated I reckon because they are really simple to make, economical and very versatile.
Perfect on a hot Summers Evening, excellent added to a Picnic Basket, Finger Food, Party Food and Kids Lunches.
If you have any left-overs in the Fridge, don’t throw them away, these are great used for Fillings.

Just open the Fridge Door or Pantry and if you have the basics on the shelves, magic.

I have made this Quiche using Buckwheat Flour and grated Cheese in the base.
If you wish replace the Smoked Tuna with Ham, Bacon, Salmon or go Vegetarian and add something like Asparagus.
Alongside the Quiche I served a Tomato and Cucumber Salad which added freshness and colour.

There are no rules, be adventurous, add anything to make a Filling.


Smoked Tuna Quiche


  • 250g Buckwheat Flour
  • 125g Butter
  • 4 tablespoons Water
  • 1 cup Grated Edam Cheese


  • 1 cup Corn
  • 1 cup Peas
  • 1 185g Tin Smoked Tuna, drained
  • 3 Eggs
  • 150g Sour Cream
  • 1 Onion, Chopped finely
  • 1 tablespoon Butter, to saut’e Onions
  • 3 medium Mushrooms, sliced
  • Feta
  • Parsley, chopped
  • Pink Himalayan Salt and Pepper to season
  • Pesto


Preheat your Oven to 200ºC.


Rub the Butter into the Buckwheat Flour with your finger tips until you have fine crumbs.

Add grated Cheese and Water mixing to make a stiff Dough. Form into a ball, cover with Cling Film and refrigerate for about 30 minutes.

Grease a 23 x 30 cm Quiche Dish and roll out your Dough to fit the base and sides. Or do what I did, roll out thinly then piece together like a puzzle to cover the base and sides of your Dish. Smooth out with your fingers so the surface is flat and of even thickness.



Saut’e the Onions in the Butter until tender, about 5 minutes on medium heat, then spread over the Base of the Quiche.

Scatter over the Corn, Peas, Mushrooms, Tuna, Parsley and Feta. Dot over a few teaspoons of Pesto.

In a clean Bowl add the Eggs and Sour Cream, whisk until well combined.

Pour over the Base and season with Pink Himalayan Salt and Cracked BlackPepper.

Place into your Oven and bake for 10 minutes at 200ºC then turn your Oven down to 180ºC and continue cooking for about 30 minutes. When the Filling is set, take out of the oven, and place the Dish onto a Wooden Board to cool.


Tomato and Cucumber Salad

  • 2 Tomatoes, chopped
  • 1/2 Cucumber, sliced
  • 1 Tin of Four Bean Mix
  • 1 Spring Onion, chopped
  • Parsley, chopped
  • Lemon Juice
  • Pink Himalayan Salt and cracked Black-peppercorns, for seasoning
  • Olive Oil


In a clean Bowl combine all the above ingredients except the Lemon Juice and Olive Oil.

Stir then turn out onto a Serving Dish and drizzle with the Lemon Juice and Olive Oil, season to taste.

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