Canned tuna is a wonderful addition to quiche, adding protein and flavor without any extra fuss. Mushrooms and spinach are also incorporated into the filling which is baked in a tender and flaky crust made from homemade pie dough. Of course you can always substitute a store-bought dough instead of making your own, but once you've mastered the simple recipe, it will become your default for quiche and other pies and tarts.


  • 300 grams all purpose flour
  • 70 grams water
  • 130 grams butter (melted and cool)
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 3 eggs
  • 200 milliliters cream
  • 185 grams canned mushrooms (sliced)
  • 1 can tuna
  • 1/2 cup fresh spinach
  • salt (to taste)
  • ground black pepper (to taste)


  1. Preheat oven to 350F.
  2. Place the flour on the kitchen counter and make a well in the middle.
  3. Add the water, butter, salt, and sugar.
  4. Mix from the middle to the edge.
  5. Knead the mixture until the dough no longer sticks to your hands.
  6. If necessary, add a little more flour.
  7. Sprinkle the counter with flour and roll out the dough.
  8. Spread the dough in a pie pan with removable bottom with the help of the rolling pin.
  9. Roll the dough onto the rolling pin and then unroll into the pie pan.
  10. For the filling, simply beat the eggs, add the cream, and mix well.
  11. Add the mushrooms, tuna, and spinach.
  12. Season with salt and pepper, and mix well
  13. Pour this mixture in the pie pan.
  14. Bake for 45 minutes to 1 hour until the custard sets and the top is golden brown.
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