Irresistible 10-Minute Tuna Quiche with 22

I’ll never forget the first time I served this tuna quiche at a family brunch – my skeptical cousin asked for seconds before the plates were even cleared! This crustless wonder has since become my secret weapon for effortless entertaining and protein-packed meals. What I love most is how this recipe transforms humble canned tuna into something truly special with just 10 minutes of prep and a handful of pantry staples.

Perfect for lazy Sundays or hectic weeknights, this high-protein tuna quiche delivers on flavor without weighing you down. The combination of flaky tuna, melty cheese, and fresh spinach makes every forkful satisfying. Even better? It reheats like a dream for breakfasts all week long. I’ve served it warm to brunch guests straight from the oven and cold to my kids as an after-school snack – it always disappears fast!

What makes this recipe shine is its versatility. Short on time? Skip the crust. Want something fancier? Add puff pastry. Need extra veggies? Throw in whatever’s in your fridge. After years of tweaking, I’ve found this simple version lets the tuna’s savory goodness take center stage while keeping prep stress-free. Just wait until you see how golden and puffed it gets in the oven – pure magic!

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Why You’ll Love This Tuna Quiche

Honestly, this recipe might just become your new breakfast (and lunch, and dinner) obsession! Here’s why it stole my heart:

• Faster than takeout: Ten minutes of prep – that’s less time than deciding what to order!
• Protein powerhouse: Between the eggs and tuna, each slice packs 22g of protein to keep you full for hours.
• No crust stress: Who needs fiddly pastry when the cheesy filling holds itself together beautifully?
• Add-in playground: Spinach today, roasted red peppers tomorrow – this quiche welcomes whatever’s in your fridge.
• Brunch superstar: Looks fancy sliced on a platter but secretly couldn’t be easier.
• Meal prep MVP: Reheats like a dream for instant breakfasts all week long.

I started making this when my twins entered their “hungry all the time” phase – now it’s our family’s edible security blanket!

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Ingredients for Tuna Quiche

Here’s everything you’ll need to make this protein-packed beauty – I bet you already have most of it in your pantry! The magic happens when these simple ingredients come together:

• 2 (5 oz) cans tuna in water – drained well (or get fancy with oil-packed for extra richness)
• 4 large eggs – the glue that holds our crustless wonder together
• 1/2 cup milk – whole milk makes it extra creamy, but any % works
• 1 cup shredded cheddar cheese – I always grab extra because… cheese
• 1 cup fresh spinach – chopped roughly (frozen works too, just squeeze out the water!)

Flavor Boosters:

• 1/4 cup diced onion – yellow or red, whatever makes you happy
• 1/2 tsp salt – start light, you can always add more
• 1/4 tsp black pepper – freshly ground if you’re feeling fancy
• 1/2 tsp garlic powder – my secret weapon for that “what IS that delicious flavor?” factor

Optional Upgrade: Want to go full French bistro? Keep a sheet of puff pastry in your freezer – just thaw, press into your pie dish, and blind bake for 10 minutes before adding the filling. Voilà!

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How to Make Tuna Quiche

Don’t let the fancy appearance fool you – this tuna quiche couldn’t be simpler to throw together! I’ve made this so many times I could practically do it in my sleep, but I’ll walk you through each foolproof step. The key is not overthinking it – unlike fussy pastry crusts, this crustless version forgives all kinds of little mistakes.

Step 1: Prep the Oven and Dish

First things first: fire up that oven to 375°F (190°C). Here’s my little secret – I always pop my pie dish in to warm up with the oven for about 5 minutes before greasing it. Just a quick swipe of butter or spray does the trick – this ensures our quiche won’t stick and gives it that gorgeous golden edge. Don’t skip preheating – it’s what makes everything bake evenly!

Step 2: Mix the Base

Now for the easiest part: grab a big bowl and whisk those eggs like you mean it! I go for about 30 seconds of vigorous whisking – you want them totally smooth with no stringy bits. Then drizzle in the milk while whisking to create that creamy, custardy base. Pro tip: the mixture should coat the back of a spoon nicely – not too thick, not too watery. If it looks like sweetened condensed milk, you’ve nailed it!

Step 3: Add Ingredients

Time for the fun part! Gently fold in all your goodies – the flaky tuna, cheese (save a handful for topping if you’re fancy), spinach, and seasonings. I use a rubber spatula and pretend I’m turning pages of a book – this keeps everything light and fluffy. Don’t overmix here – a few spinach streaks are totally fine! Pour it into your waiting pie dish and smile knowing the oven’s almost done its magic.

Step 4: Bake to Perfection

Slide your creation into the oven now – in 25-30 minutes you’ll have golden perfection! The quiche is done when the edges are set but the center still has just a slight jiggle (like set yogurt). Watch for that gorgeous golden crust forming on top – that’s your cue it’s ready. Resist cutting right away – letting it rest 5 minutes makes slicing so much cleaner. Trust me, the wait is torture but worth it when you get perfect wedges!

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Tips for the Best Tuna Quiche

After making this quiche more times than I can count (seriously, my neighbor jokes she can set her watch by my Tuesday baking sessions), I’ve picked up some foolproof tricks to make it absolutely perfect every time. These little touches make all the difference between good and “Oh-my-goodness-can-I-get-the-recipe” great!

Spinach secrets: Fresh spinach gives the best vibrant color and texture, but if you’re using frozen (no shame – I do it all the time), squeeze out every last drop of water with a clean kitchen towel. Wet spinach makes for a soggy quiche, and ain’t nobody got time for that!

Tuna tricks: Press your drained tuna between paper towels or let it sit in a fine mesh strainer for 5 minutes. You’d be amazed how much extra liquid hides in there – and we want all that flavor, not watery disappointment.

Cheese choices: While cheddar’s my weekday go-to, swapping half for gruyère or Parmesan adds fancy bistro vibes. For a Mediterranean twist, crumbled feta with kalamata olives will make you feel like you’re brunching in Santorini!

Doneness decoder: The toothpick test works, but I go by the “just-set jiggle” rule – the center should wobble slightly like firm gelatin when you nudge the pan. It keeps cooking as it cools, so pulling it a tad early prevents dryness.

Reheating wisdom: Microwave works in a pinch, but for that just-baked texture, warm slices at 350°F for 10 minutes. Bonus: sprinkle a little extra cheese on top before reheating for a bonus crispy crust!

Tuna Quiche Variations

This quiche is like your favorite little black dress – perfect as is, but so fun to accessorize! Here are my go-to ways to mix it up when I’m feeling creative:

Veggie boost: Toss in a handful of diced cherry tomatoes or roasted red peppers for pops of color and sweetness. Last week I threw in some sautéed mushrooms and caramelized onions – game changer!

Cheese swap: Swap half the cheddar for crumbled feta or goat cheese for tangy sophistication. Gruyère makes it taste fancy, while smoked gouda adds incredible depth.

Crust options: For special occasions, press a thawed puff pastry sheet into your pie dish (blind bake 10 minutes first). Or crush up crackers mixed with melted butter for an effortless crispy bottom.

The beauty of this recipe? It welcomes whatever flavors you’re craving today!

Serving and Storing Tuna Quiche

Ah, the best part – eating your gorgeous creation! I always serve this tuna quiche warm with a crisp green salad (arugula with lemon vinaigrette is my go-to). The contrast between the creamy quiche and fresh greens is just *chef’s kiss*. If you’re hosting brunch, slice it into elegant wedges right at the table – that golden top looks so impressive!

Storing leftovers: Cool completely, then cover tightly with plastic wrap or transfer slices to an airtight container. It keeps beautifully in the fridge for 3 days. I often make two – one for now, one for grab-and-go breakfasts all week!

Reheating magic: For that just-baked texture, pop slices on a baking sheet at 350°F for 10 minutes. The oven brings back that perfect custardy interior and crisp edges. If you’re in a hurry, microwave at 50% power for 1-2 minutes – just know the texture will be softer.

Freezer tip: This quiche freezes like a dream! Wrap individual slices in parchment paper, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating. My kids love discovering these surprise breakfasts in the freezer when we’re rushing out the door!

Tuna Quiche Nutrition

Here’s the scoop on why this quiche makes both your taste buds and body happy! Each generous slice (about 1/6 of the quiche) packs:

• 220 calories – satisfying but not heavy
• 22g protein – thanks to our tuna and egg dream team!
• Only 4g carbs – great for lower-carb eaters
• 12g fat – mostly the good kind from eggs and cheese

Just remember – these estimates can vary based on your exact ingredients (full-fat vs skim milk, extra cheese sprinkles, different tuna brands). My nutritionist sister always reminds me that homemade recipes are about nourishment AND joy – so enjoy every protein-packed bite guilt-free!

Tuna Quiche FAQs

I get asked these questions constantly at potlucks and family gatherings – here are the answers straight from my tuna-stained recipe card:

Still have questions? Drop them in the comments – I love swapping quiche secrets with fellow home cooks! Find more quick brunch inspirations on Pinterest.

Share Your Tuna Quiche

I’d love to see your tuna quiche creations! Did you add a special twist? Snap a photo of your golden masterpiece and share it in the comments below – I’ll be your personal cheerleader! If this recipe made your brunch shine, consider leaving a star rating to help other cooks find it too. You can pin your favorites on Pinterest to save for next time – happy baking, friends!

Easy Crustless Tuna Quiche

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A high-protein, quick-to-make quiche using canned tuna, perfect for brunch or a healthy meal. No crust needed!

• Author: Sophia Collins
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Brunch
• Method: Baked
• Cuisine: American
• Diet: Low Calorie

Ingredients

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• 2 cans (5 oz each) tuna, drained
• 4 large eggs
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1 cup fresh spinach, chopped
• 1/4 cup diced onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
2. In a bowl, whisk eggs and milk together.
3. Stir in tuna, cheese, spinach, onion, salt, pepper, and garlic powder.
4. Pour mixture into the prepared pie dish.
5. Bake for 25-30 minutes or until set and lightly golden.
6. Let cool for 5 minutes before slicing.

Notes

• Use puff pastry for a crusted version.
• Reheat in the oven at 350°F (175°C) for 10 minutes.
• Add diced tomatoes for extra flavor.

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 2g
• Sodium: 450mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1g
• Protein: 22g
• Cholesterol: 180mg