French Open-Faced Spinach Quiche with Tuna Bites

Spinach Quiche with Goana Tuna Bites

Servings: 2

  • 1 sheet Frozen Whole Wheat Puff Pastry, thawed (cut into a 9-inch circle)
  • 2 oz Garlic Herb Tuna Jerky, finely chopped
  • 3 Large Eggs
  • 1/2 cup Coconut Milk (full-fat for richness or light for fewer calories)
  • 1/4 cup Feta Cheese, crumbled
  • 1/4 cup Cherry Tomatoes, halved
  • 1/4 cup Fresh Spinach, roughly chopped
  • 1 Shallot, finely sliced
  • 1 Garlic Clove, minced
  • 2 teaspoons Olive Oil
  • Salt and Pepper, to taste
  • Fresh Thyme, for garnish


  1. Preheat the Oven: to 375°F (190°C). Lightly grease a 9-inch tart pan or pie dish.
  2. Roll the Pastry: on a lightly floured surface, roll out the whole wheat puff pastry. Place it into the tart pan, pressing into the bottom and sides. Trim any excess pastry and prick the bottom with a fork.
  3. Cook Ingredients: in a skillet over medium heat, warm the olive oil. Add the shallot and garlic, cooking until they are soft and aromatic, about 2 minutes. Add the spinach and cook until just wilted. Remove from heat and allow to cool.
  4. Add Other Ingredients: in a mixing bowl, whisk together the eggs and coconut milk. Stir in the crumbled feta cheese and the cooled sautéed spinach, shallot, and garlic mixture. Season with salt and pepper to taste.
  5. Prep the Quiche: sprinkle the chopped tuna bites evenly over the prepared puff pastry base. Pour the egg and coconut milk mixture on top. Arrange the cherry tomato halves over the mixture.
  6. Bake: in the preheated oven for about 25-30 minutes, or until the quiche is set and the pastry is golden brown.
  7. Cool: let the quiche cool for a few minutes before sprinkling with fresh thyme. Serve warm.

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