Jamie Oliver Tuna Quiche

This Jamie Oliver Tuna Quiche is one of those cozy, comforting dishes that’s surprisingly easy to pull together but tastes like something much more involved. With a creamy egg base, tender tuna chunks, and a dreamy combination of melted mozzarella and cheddar, it hits all the right notes—savory, rich, and wonderfully satisfying. I made it on a whim one afternoon and was floored by how much everyone loved it. (inspired by Jamie Oliver)

Ingredients Needed

For the Quiche Base:

• 8 eggs
• 1 1/2 cups milk (about 350 ml)
• 3/4 teaspoon salt or seasoning salt

For the Filling:

• 2 cans (5 ounces each) tuna in water, drained (about 140 grams each)
• 3/4 cup shredded mozzarella cheese (about 85 grams)
• 3/4 cup shredded cheddar cheese (about 85 grams)

How To Make Jamie Oliver Tuna Quiche

Preheat the Oven:

Set your oven to 350°F (175°C) and let it heat while you prep everything else. A properly preheated oven is key to getting that golden top and fluffy center.

Prep the Dish:

Grab a deep-dish pie plate, give it a good clean, and then grease it well with butter or cooking spray. This helps prevent sticking and makes cleanup easier later.

Whisk the Eggs and Milk:

In a large bowl, whisk together the eggs and milk until you’ve got a smooth, frothy mixture. This forms the base of your quiche, so take your time and whisk well.

Add the Cheese and Tuna:

Now stir in the shredded mozzarella and cheddar, along with the drained tuna. Make sure the tuna is flaked well and evenly distributed. Add the salt or seasoning salt and give everything one last good stir.

Pour and Bake:

Pour the whole mixture into your prepared pie plate. It should fill it nicely without overflowing. Carefully slide it into the oven and bake for 45 to 50 minutes. You’ll know it’s ready when the center is set and doesn’t jiggle when you gently shake the dish.

Let It Rest:

Once it’s out of the oven, give the quiche about 5 minutes to rest. This makes it easier to slice and helps the flavors settle beautifully.

Why I Love This Recipe

I made this tuna quiche on a rainy Sunday, and it was the perfect pick-me-up. We had it for lunch with a simple green salad, and the leftovers were even better the next day. It’s such a clever use of pantry staples and feels like a real treat without any fuss. I love how flexible it is too—you can tweak the cheese or add in veggies depending on what you’ve got.

Recipe Tips

• Drain the tuna really well to avoid a soggy quiche.
• Use full-fat cheese for a richer texture and more even melting.
• Season to your taste—add a pinch of pepper or a dash of nutmeg for depth.
• Check the quiche early—every oven’s a bit different, so start checking around 40 minutes.
• Want a crust? Use a pre-baked pastry shell and reduce baking time slightly.

How To Store This Jamie Oliver Tuna Quiche

At Room Temperature:

Let it sit out for up to 2 hours after baking. Beyond that, you’ll want to refrigerate it.

In the Fridge:

Store in an airtight container or wrapped in foil for up to 3 days. It keeps well and tastes great cold or reheated.

In the Freezer:

Wrap tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:

Oven: 350°F (175°C) for 15–20 minutes
Microwave: 1–2 minutes per slice
Air Fryer: 300°F (150°C) for about 4–5 minutes

Nutrition Facts (per serving)

• Calories: 207
• Carbs: 4g
• Protein: 20g
• Fat: 12g
• Sugar: 3g
• Fibre: 0g
• Sodium: 548mg

Let’s Answer a Few Questions!

Can I use a different type of cheese?
Totally! Try Swiss, Gouda, or even a spicy Pepper Jack if you like a kick.

Can I add vegetables to the quiche?
Absolutely. Sautéed spinach, mushrooms, or bell peppers work beautifully—just cook them first.

How do I know when it’s done?
When the center is set and a knife comes out clean, you’re good to go.

What if the top browns too quickly?
Just tent it with foil halfway through baking to protect it.

Can I make this crustless?
Yes! Just grease your pie plate really well and skip the pastry.

Try More Recipes:

• Jamie Oliver Spinach and Feta Pie
• Jamie Oliver Fish Pie
• Jamie Oliver Scotch Eggs