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©2017 by The Giving Pies

  • Voahangy

Moving my recipes site to The Giving Pies

Once upon a time, I started creating a cooking blog ( Then came the Giving Pies and time to write and maintain my cooking blog got away from me, because, yes, I was busy baking for you!!!

So I decided to have both sites under the same roof and tend to both at the same time. So over the next few weeks, I will be migrating all recipes to The Giving Pies. I hope you will enjoy my recipes as much as my kids do! I actually decided to start my cooking blog so that they will have access to their favorite dishes, even when I'm not available to them.

Here's your first recipe, the perfect savory pie for the summer:

Summer Tomato And Tuna Quiche

Summer Tomato and Tuna quiche

This tarte is by far my favorite to make for its simplicity. You should know me by now, it has to be easy and inexpensive. Life is complicated enough on its own! And the flavors will surprise you too! The first time I tried it was at a friend’s house and I was so scared to take a bite! Tomato and tuna, really??? But boy, was I wrong!  Combine it with a simple green salad and you have the perfect lunch or light dinner.

The beauty of this recipe is that you can vary it to your liking. Think of it like a pizza. You have the base and you just change the toppings. Your base will always be a pie crust (homemade recipe here), a thin layer of French Dijon mustard, a thin layer of whipping cream and a layer of cheese. What you put on top can be varied to match your mood or your taste. If you run out of ideas, I will have more for you in the coming weeks, so don’t hesitate to come back!  Bon appétit!

Tomato pie

Summer Tomato And Tuna Quiche

  • Servings 4 to 6 SERVINGS

  • Prep Time 20 MINUTES

  • Cook Time 30 MINUTES


  • 1 Pie crust fast and fool-proof homemade recipe here

  • 1 can Tuna 7.5 0z or 220g, in water

  • 1.5 tbsp French Dijon Mustard

  • 4 tbsp Heavy whipping cream

  • 1/2 cup Shredded Cheese or 30g

  • 2 to 3 large Tomatoes

  • 1 tbsp Dried oregano


1. Preheat oven to 400 ° F or 200° C. Roll your crust onto a pie dish. I used an 11″ Ikea pie mold.

2. Spread a thin layer of the mustard on the crust. It may seem that there’s not enough mustard, but if you add more, all you will taste is the mustard. Sprinkle the tuna on top of the mustard. Same as the mustard, it will seem that there’s not enough. Trust me, it’s enough. Add the cream and tilt your dish to ensure the crust is evenly covered. Finally sprinkle your shredded cheese.

3. Slice your tomatoes and place them on top of the cheese. Do not make your slices too think and do not overlap your tomato slices or your quiche will become watery. Sprinkle with the oregano.

4. Bake for about 30mns until the cream is set and no longer watery.

Enjoy with a green salad. Recipe Notes This tart is as delicious cold or warm!