Babette's Tuna and Olive Quiche

Summer cooking needn’t revolve around the BBQ.  Quiche is so simple to make and tastes as good served warm on a cool evening as it does when packed cold as part of a picnic.



Babette has a great recipe for a Tuna & Olive Quiche which has been passed down through her family.  It’s been a closely guarded secret until now but we have persuaded Babette to spill the beans and let everyone enjoy the fluffy and flavoursome filling encased in crisp and crumbly pastry.

It’s quick, it’s easy and it’s made from store cupboard ingredients - so you can even whip one up for a tasty weekday supper.  We will be making it in all our shops over the next couple of weeks - all our staff have made this quiche themselves, so if you’ve any questions don’t hesitate to ask!





For the pastry you will need

  • 180g plain flour
  • 90g butter, cold and cut into cubes
  • Pinch of salt
  • Cold water (approx. 3.5 tablespoons)

For the filling you will need

  • 40g plain flour
  • 350ml milk
  • 40g butter
  • 2 eggs plus 1 yolk
  • 75g grated cheese plus 25g for sprinkling ontop.  Cheddar or Emmental would be ideal
  • 1 (160g) tin tuna in oil, lightly drained
  • 60g (approx 30) green olives, halved lengthways.  You could use black olives or capers instead
  • 1 tbsp lemon juice
  • Freshly grated nutmeg, to taste
  • Salt to taste



  • KitchenAid stand mixer
  • Silverwood 8” quiche tin
  • Demeyere saucier 20cm (or other heavy bottomed saucepan)
  • Rolling pin
  • Balloon whisk
  • Microplane coarse (for the cheese)
  • Microplane fine (for the nutmeg)


To prepare the quiche

 1.      Preheat the oven to 190C/375F/Gas 5.

2.      To make the pastry, put the flour and pinch of salt into the bowl and add the cubed butter.  Using the flat beater of the mixer on a slow speed, combine the flour and butter until the mixture resembles fine breadcrumbs.  If making by hand, rub the butter into the flour using your fingertips until it resembles fine breadcrumbs.

3.      Add the water one tablespoon at a time until the mixture just starts to come together then stop mixing.  Form the pastry into a ball and turn it onto a lightly floured surface.  Knead lightly until smooth, then cover and put in the fridge to rest.

4.      To make the filling, put the milk (first), butter and flour into the saucepan.  Heat on a medium/high heat, whisking continuously until the mixture just starts to boil and thicken.  Remove from the heat and add the tuna, olives and cheese.  Stir to combine. Add the eggs one at a time, beating each one lightly into the sauce.  Add the lemon juice and nutmeg and season to taste.

5.      Remove the pastry from the fridge and roll out onto a lightly floured surface, using your quiche tin as a size guide.  Lift the pastry onto your rolling pin and place it over the tin, then use your fingers to gently ease the pastry into the tin, taking care not to leave any gaps or tear the pastry.  Remove any excess pastry.

6.      Pour the filling into the pastry case and top with the remaining grated cheese.  Place on the middle shelf of the oven and bake for 35-40 minutes until gently risen and golden brown.  Allow to rest for 15 minutes before serving.


We’re confident that you’ll find everything you need to make your own version along with some great serving suggestions and beautiful tableware.  We look forward to seeing you in one of our shops soon, but hurry, as the event ends on Sunday 1st June!

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