Spinach, Tuna, and Mushroom Quiche

O Meu Tempero
Spinach, Tuna, and Mushroom Quiche


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)


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