This tuna and Boursin quiche combines golden shortcrust pastry with a creamy garlic-herb filling. Canned tuna keeps preparation simple, while the seasoned cheese adds flavor without a long list of ingredients.
Serve it warm with a green salad or prepare it ahead for a chilled lunch. The useful details are thorough draining, even filling distribution and a short rest before slicing.
Use a 24 cm tart tin, preferably with a removable base.
Preheat the oven to 180°C in conventional mode. Line the tart tin with the pastry, gently pressing it into the corners without stretching it.
Trim any excess and lightly prick the base with a fork. Refrigerate for 10 minutes while preparing the filling.
Whisk the eggs, cream, milk, parsley and pepper until combined. Avoid vigorous whipping: a smooth mixture needs little added air.
Break the Boursin into small pieces. Taste a separate piece of cheese before deciding whether to add salt; both the cheese and tuna already contribute seasoning.
Drain the tuna thoroughly and flake it with a fork. Spread it evenly over the pastry, then distribute the cheese pieces between the flakes.
Pour in the egg mixture slowly. Keep the filling below the pastry rim; if your tin is shallow, reserve any excess rather than overfilling.
Bake for approximately 35–40 minutes. The top should be lightly golden and the center set, with no liquid egg mixture remaining. If using a food thermometer, aim for at least 71°C in the center.
If the pastry edges brown too quickly, shield them with foil while the filling finishes cooking. Rest for 10 minutes before slicing.
Pair with a crisp green salad or sliced cucumber. For tomorrow’s lunch, refrigerate the quiche within two hours of cooking and keep it chilled until serving.
Transport cold portions in an insulated bag with ice packs. Avoid leaving the quiche unrefrigerated for more than two hours, or one hour above 32°C.
Well-drained tuna, small cheese pieces and a brief rest help create neat slices. Save this recipe for a simple lunch, dinner or meal to prepare ahead.