This tuna, zucchini and goat cheese quiche combines golden pastry, a creamy filling and tender zucchini. Serve it with a green salad for lunch, a relaxed dinner or a picnic—with chilled transport.
The key to a firmer filling is simple: drain the tuna thoroughly and cook off the zucchini’s excess moisture before assembling.
Use a 24 cm tart tin, preferably with a removable base.
Preheat the oven to 180°C in conventional mode. Slice the zucchini into thin rounds, about 3 mm thick.
Heat the olive oil in a wide frying pan. Cook the zucchini for approximately 5–8 minutes, stirring gently, until slightly softened and any released liquid has evaporated. Let it cool slightly.
Line the tart tin with the pastry and lightly prick the base. Keep it chilled while preparing the filling.
Whisk the eggs, cream, milk, herbs and pepper together. Add salt sparingly: canned tuna and goat cheese already contribute seasoning.
Flake the drained tuna over the pastry. Distribute the zucchini and small pieces of goat cheese evenly, then pour in the egg mixture.
Keep the filling below the pastry rim. If your tin is shallow, reserve any excess rather than letting it overflow.
Bake for 35–40 minutes, checking near the end. The top should be lightly golden and the center set, with no liquid egg mixture remaining. A food thermometer should read at least 71°C in the center.
If the pastry browns before the filling sets, shield the edges with foil. Rest for 10 minutes before slicing.
Serve warm or chilled with a green salad. For a picnic, refrigerate the quiche beforehand and transport it in a cooler with ice packs.
Refrigerate within two hours of cooking. Limit time outside refrigeration to two hours, or one hour when temperatures exceed 32°C.
Save this recipe for your next summer lunch. Well-drained tuna, sautéed zucchini and a short rest before slicing make this quiche easier to serve neatly.