Easy & Yummy Tuna Quiche

This is a clever, pantry-friendly riff on classic quiche: a two-crust puff pastry pie filled with canned tuna, eggs, grated cheddar, and an unusual but excellent dairy choice, leben. Leben is a Middle Eastern fermented milk drink, similar to drinkable yogurt or kefir, with a slightly tangy character that works beautifully against the rich tuna and cheese.

If leben isn’t available, sub buttermilk or thinned plain Greek yogurt. The acidity is what gives the filling its distinctive tang and tenderizing effect.

The two-crust approach is what makes this different from a standard open-faced quiche. Bottom and top crusts of buttery puff pastry create a sealed pie that holds together when sliced, perfect for picnics, lunchboxes, or buffet platters where an open quiche might collapse.

The mushroom sauce mix is the secret flavor booster. A packet of dehydrated mushroom soup or sauce stirred into the filling adds umami depth and just enough thickening agent to hold the wet ingredients together as they bake. Don’t have it? Sub a packet of dry onion soup mix or just a couple tablespoons of cornstarch with extra seasoning.

Fifty minutes to an hour at 350°F (175°C) gives the puff pastry time to rise and brown while the filling sets through. Let it rest 10 minutes before slicing so the filling firms up.

Pro Tips

• Drain the tuna very thoroughly; excess moisture makes a soggy bottom crust.
• Brush the top crust with beaten egg for a glossy golden finish.
• Cut a few small steam vents in the top crust to prevent bursting.
• Eat warm or at room temperature; both work.
• Stores 2 days refrigerated; reheat in the oven, not microwave.

Variations

• Sub canned salmon for tuna for richer flavor.
• Add a handful of frozen peas for color and sweetness.
• Use feta or Gruyère instead of cheddar for a Mediterranean twist.