Tuna & Bacon Quiche

This is the crustless quiche for nights when you don’t have a pastry game in you. Bacon and tuna stand in for the usual ham, while a quick onion saute and sliced tomatoes on top do the rest. Five real ingredients, no rolling pin required.

Dry-frying the bacon with the onion is the smart shortcut. The bacon renders enough fat to cook the onions soft and golden, building a smoky-sweet base layer that infuses the entire bake. No extra oil needed.

Drain the tuna thoroughly. Watery tuna sinks the egg custard and turns the bottom of the quiche soggy. Press it firmly in the can with a fork before flaking, or wrap in paper towel to wick excess moisture.

Fresh rosemary is the unexpected herb here. It cuts the richness and gives the quiche an Italian-leaning fragrance. Strip the leaves off the woody stem and chop fine before stirring into the egg mix.

The sliced tomato and mushroom topping crisps and browns as the eggs set, adding both color and a contrasting fresh-vegetable bite.

Pro Tips

• Pat the mushrooms dry and slice thin so they don’t release water onto the custard.
• Use chunk light tuna in spring water rather than oil, since oil adds unnecessary richness.
• Tent loosely with foil if the top browns before the center sets, since eggs continue cooking after pulling.
• Let the quiche rest 10 minutes before slicing for clean wedges.

Variations

• Stir in a half cup of grated cheddar or Gruyère for a richer, cheesier version.
• Swap rosemary for fresh dill and add a teaspoon of capers for a Mediterranean spin.
• Use crumbled feta and chopped olives in place of tuna and bacon for a vegetarian Greek-style quiche.