Tuna Crustless Quiche
Tuna Crustless Quiche is a light, savory, protein-rich dish made with tuna, eggs, cream, peppers, spring onions, cheddar cheese, mozzarella, and warm spices.
This recipe gives you the comfort of quiche without the heaviness of a pastry crust. It feels creamy, tender, cheesy, and satisfying, while still being simple enough for lunch, dinner, or meal prep.
The tuna adds heartiness, the eggs create structure, the cream makes the texture soft and rich, and the peppers and onions bring color, freshness, and gentle sweetness.
Why People Will Love Tuna Crustless Quiche Recipe
It is quick, easy, and does not require making a pastry crust.
The recipe is gluten-free, low-carb, and keto-friendly when served without bread or fries.
Tuna makes the quiche filling, savory, and protein-rich.
Eggs give the dish a soft, tender, custardy texture.
Heavy cream adds richness and keeps the quiche moist.
Cheddar cheese gives the inside a sharp, savory flavor.
Mozzarella melts beautifully on top.
Red and green bell peppers add color, sweetness, and freshness.
Spring onions bring a gentle onion flavor without overpowering the dish.
Paprika and cumin add warmth and depth.
It works well for breakfast, brunch, lunch, or a light dinner.
Leftovers are easy to enjoy the next day in a wrap, roll, or salad plate.
Key Ingredients
Tuna:
Tuna gives this crustless quiche a hearty, savory base. It adds protein and makes the dish satisfying without needing meat.
Eggs:
Eggs are the structure of the quiche. They hold everything together and create a soft, sliceable texture.
Double Cream or Heavy Cream:
Cream makes the quiche rich, smooth, and tender. It prevents the eggs from becoming too dry.
Cheddar Cheese:
Cheddar adds sharpness, saltiness, and a deeper cheesy flavor throughout the quiche.
Mozzarella Cheese:
Mozzarella melts on top and gives the quiche a golden, creamy finish.
Bell Peppers:
Red and green bell peppers add sweetness, color, and a fresh vegetable bite.
Spring Onions:
Spring onions add mild onion flavor and brighten the richness of the eggs and cream.
Paprika and Ground Cumin:
These spices add warmth, color, and a subtle earthy flavor that pairs well with tuna and cheese.
Black Olives:
Black olives add a salty, briny topping that gives the quiche extra character.
Expert Tips
Drain the tuna very well so the quiche does not become watery.
Use room-temperature eggs for a smoother mixture.
Whisk the eggs and cream until fully combined before adding cheese.
Dice the bell peppers small so they cook evenly.
Spread the tuna and vegetables evenly in the dish before pouring in the egg mixture.
Do not overbake, or the quiche may become dry.
The center should be set but still tender.
Let the quiche rest for 5 to 10 minutes before slicing.
Use a sharp knife for cleaner slices.
Add extra black pepper if you want a stronger savory flavor.
Use tuna in spring water or brine for a lighter version.
Use tuna in oil for a richer flavor, but drain it well.
Tuna Crustless Quiche
Ingredients
2 cans tuna, 160 g / 5.6 oz each, drained
1 small red bell pepper, diced
1 small green bell pepper, diced
3 spring onions, sliced
1/2 teaspoon paprika
1/2 teaspoon ground cumin
8 eggs, at room temperature
3/4 cup double cream or heavy cream
100 g / 3.5 oz shredded cheddar cheese
Salt, to taste
Black pepper, to taste
Topping
50 g / 1.8 oz shredded mozzarella cheese
Sliced black olives, as needed
Instructions
Preheat the oven to 350°F (180°C).
Lightly grease a 28 cm round baking dish with butter or nonstick cooking spray.
In a large mixing bowl, whisk together the eggs, heavy cream, paprika, ground cumin, salt, and black pepper until smooth.
Stir in the shredded cheddar cheese until evenly combined.
Scatter half of the diced red bell pepper, green bell pepper, and sliced spring onions over the bottom of the prepared baking dish.
Arrange the drained tuna evenly over the vegetables, breaking it into bite-sized chunks.
Top with the remaining bell peppers and spring onions.
Pour the egg mixture evenly over the tuna and vegetables.
Sprinkle the shredded mozzarella cheese over the top, then finish with the sliced black olives.
Bake for 45 minutes, or until the quiche is fully set in the center and the top is lightly golden.
Remove from the oven and let it rest for 5 to 10 minutes before slicing.
Serve warm with a crisp green salad, fries, or roasted vegetables. Leftovers are also delicious tucked into a crusty bread roll or wrapped in a tortilla for an easy lunch.
Important Notes When Making Tuna Crustless Quiche
This quiche has no crust, so the texture will be softer than a traditional pastry quiche.
The baking dish should be well greased to prevent sticking.
Tuna, cheese, and olives can already be salty, so season carefully.
The quiche will firm up slightly as it rests.
If the top browns too quickly, loosely cover it with foil.
Baking time may vary depending on the depth of the dish.
The quiche should not look liquid in the center when finished.
Leftovers should be stored in the refrigerator.
Reheat gently to avoid making the eggs rubbery.
Serve with low-carb sides if you want to keep the meal keto-friendly.
How to Enjoy Tuna Crustless Quiche After Cooking
After the Tuna Crustless Quiche comes out of the oven, let it rest for 5 to 10 minutes. This helps the eggs settle and makes the quiche easier to slice.
Cut it into wedges or squares and serve warm. Each slice should be soft, creamy, cheesy, and filled with tuna, peppers, spring onions, and olives.
For a light meal, serve it with a crisp green salad, cucumber salad, roasted vegetables, avocado slices, or steamed greens. For a heartier plate, pair it with fries, roasted potatoes, crusty bread, or a warm bread roll.
Leftovers are very useful. You can tuck a cold or reheated slice into a crusty roll, wrap it in a tortilla, or serve it with salad for an easy lunch the next day.
For the best texture, reheat gently in the oven or air fryer until warm. Avoid overheating, because egg-based dishes can become firm if cooked too long after baking.
Nutrition Information
Approximate nutrition per serving, based on 4 servings:
Calories: 545 kcal | Total Fat: 38 g | Saturated Fat: 20 g | Monounsaturated Fat: 11 g | Polyunsaturated Fat: 3 g | Cholesterol: 495 mg | Sodium: 760–1,250 mg depending on tuna, cheese, olives, added salt, and cream | Total Carbohydrates: 7 g | Dietary Fiber: 1.2 g | Sugars: 3 g | Protein: 43 g
Additional estimate:
Calcium: 350–520 mg | Potassium: 450–700 mg | Iron: 2.5–4 mg | Vitamin A: 1,500–3,000 IU | Vitamin C: 35–70 mg | Vitamin B12: 3–6 mcg
Frequently Asked Questions:
What is Tuna Crustless Quiche?
Tuna Crustless Quiche is a baked egg dish made with tuna, cream, cheese, peppers, spring onions, spices, mozzarella, and olives, without a pastry crust.
What does this quiche taste like?
It tastes savory, creamy, cheesy, slightly smoky from paprika, gently earthy from cumin, and fresh from the peppers and spring onions.
Is this recipe low-carb?
Yes. Since it has no pastry crust, it is naturally lower in carbohydrates than traditional quiche.
Is this quiche good for lunch or dinner?
Yes. It works well for lunch, dinner, brunch, or meal prep because it is filling, easy to slice, and easy to reheat.
What should I serve with Tuna Crustless Quiche?
Serve it with salad, roasted vegetables, fries, avocado, steamed greens, crusty bread, or a wrap.
How do I keep the quiche from becoming watery?
Drain the tuna very well and avoid adding too many watery vegetables. You can also pat the peppers dry if needed.
Can I use milk instead of heavy cream?
Yes, but the quiche will be lighter and less creamy. Heavy cream gives a richer, softer texture.
Can I make this quiche ahead of time?
Yes. Bake it, cool it, cover it, and refrigerate it. Reheat slices gently before serving.
How do I know when the quiche is fully baked?
The center should be set, the top should be lightly golden, and a knife inserted near the center should come out mostly clean.
Can I add other vegetables?
Yes. Spinach, mushrooms, zucchini, corn, or cherry tomatoes can be added, but cook or drain watery vegetables first to protect the texture.