Mojama Quiche: Original Recipe with Artisanal Tuna Mojama
Mojama quiche is a fusion that works better than it sounds on paper: the saline intensity of tuna mojama against the creaminess of the egg and cream filling, the crispiness of the shortcrust pastry, and the occasional sweetness of sun-dried tomatoes. It's an appetizer dish, perfect for snacking with friends, for a weekend brunch — and a brilliant way to introduce mojama to those who have never tried it outside of slices with oil and almonds.
What is mojama and why it works in quiche
Updated March 2026. Since 1990, we have hand-selected every product. This guide reflects that experience.
Mojama is tuna loin cured in salt and air-dried for weeks. It is one of the oldest products in Spanish gastronomy — it has been made on the coasts of Cadiz, Murcia, and Almeria since Phoenician times. The result is a dark garnet-colored meat with a firm texture and an intense, saline, and complex flavor, reminiscent of Iberian ham from the sea.
In a quiche, mojama provides exactly what the dish needs: natural salt, concentrated umami, and a texture that contrasts with the creaminess of the filling. It works like ham or bacon in a Quiche Lorraine — but with more depth of flavor and with the differentiating factor that turns a quiche into something memorable.
The key is to use it judiciously: mojama is intense, and too much can unbalance the dish. The perfect proportion is 80-100g for a quiche for 4-6 people. If you want to delve deeper into this extraordinary product, our tuna mojama guide covers everything: origin, types, how to slice it, and how to preserve it.
Complete ingredients (24 cm quiche, 4-6 people)
For the shortcrust pastry
- 200 g plain flour
- 100 g cold butter, cubed
- 1 egg
- 1 tbsp cold water
- Pinch of salt
For the filling
- 80-100 g tuna mojama, thinly sliced then cut into strips
- 3 large eggs
- 200 ml liquid cream (35% fat)
- 100 ml whole milk
- 50 g sun-dried tomatoes in oil, chopped
- 30 g toasted pine nuts
- 100 g fresh goat cheese or ricotta
- Fresh chopped chives
- Freshly ground black pepper
- Do not add salt to the filling (mojama already provides it)
Clams in Natural Brine 20/30 Rías Gallegas Dardo Premium Preserve - 120ml
Our mojama is made with red tuna loin cured in sea salt and air-dried for 3-4 weeks. Intense garnet color, firm texture, deep flavor. Perfect sliced with oil and almonds, or incorporated into recipes like this quiche.
Homemade shortcrust pastry (30 minutes + 1 hour resting time)
Homemade shortcrust pastry makes a huge difference compared to store-bought. It's crispier, tastier, and has the friable texture that an industrial pastry can't achieve.
Step by step
1. In a large bowl, mix the flour with the salt. Add the cold butter cubes. Work with your fingertips until you get a coarse crumb texture (like wet sand). The butter must be cold — if it softens, the pastry will not be crispy.
2. Make a well in the center. Add the egg and the tablespoon of cold water. Quickly combine without over-kneading. As soon as the dough forms a ball, stop. Over-kneading activates the gluten and produces a tough dough instead of a friable one.
3. Wrap in cling film and refrigerate for at least 1 hour (preferably 2). The dough needs to chill to relax the gluten and for the butter to solidify again.
4. Roll out the dough between two sheets of baking paper to a thickness of 3-4 mm. Line a greased 24 cm mold. Prick the bottom with a fork. Refrigerate for another 15 minutes before blind baking.
5. Blind bake: cover the dough with baking paper and weights (dried chickpeas, beans, or ceramic balls). Bake at 180°C for 15 minutes. Remove the weights and bake for 5 more minutes until the bottom is dry and slightly golden.
Quick alternative: if you don't want to make the dough, a good quality store-bought shortcrust pastry works. But if you make it homemade, the result is on another level.
Step-by-step recipe
1. Prepare the mojama. Slice the mojama thinly (2-3 mm) and then cut it into 1 cm wide strips. Don't chop it too finely: we want to find identifiable pieces in each quiche slice.
2. Prepare the filling. Beat the 3 eggs with the cream and milk. Add black pepper. Do not add salt — the mojama and cheese provide all the necessary salt. Beat until homogeneous but not frothy.
3. Assemble the quiche. Distribute the mojama strips over the pre-baked pastry base. Add the chopped sun-dried tomatoes. Sprinkle goat cheese crumbles or dollops of ricotta over the top. Carefully pour the egg and cream mixture until the mold is 3/4 full. Sprinkle toasted pine nuts on top.
4. Bake. Bake at 170°C (top and bottom heat, no fan) for 35-40 minutes. The quiche is ready when the center is set but still jiggles slightly when you move the mold. A skewer inserted into the center should come out clean.
5. Rest. Remove from the oven and let it rest for a minimum of 15 minutes before cutting. The filling needs to set. If you cut it hot, the filling will spill out. Sprinkle fresh chopped chives when serving.
Tips for a perfect quiche
- Blind bake the pastry: this is the most important and most often skipped step. Without blind baking, the base will be soggy.
- Cream + milk, not just cream: the 2:1 mixture (cream:milk) produces a creamy but not heavy filling. Just cream is too dense; just milk is too watery.
- Do not salt the filling: mojama and cheese provide enough salt. If you add extra salt, the quiche will be unbearably salty.
- 170 °C without fan: fan heat dries the surface before the center sets. Static heat produces a more uniform set.
- Rest before cutting: at least 15 minutes. The egg custard needs to cool slightly to maintain its shape when cut.
- Pine nuts at the end: if you put them under the filling, they will sink and not toast. Sprinkle them on top just before putting it in the oven.
Variations of mojama quiche
Mojama and asparagus quiche
Replace the sun-dried tomatoes with 8 wild asparagus cut into 3 cm pieces, blanched for 2 minutes. The mild bitterness of the asparagus balances the saltiness of the mojama.
Mojama and piquillo pepper quiche
Add 6 piquillo peppers cut into strips to the filling. The sweetness of the piquillo peppers complements the intensity of the mojama. Omit the sun-dried tomatoes.
Mini mojama quiches (appetizer)
Use muffin tins to make individual mini quiches. Reduce baking time to 20-25 minutes. Perfect as an appetizer for dinners with friends.
Crustless mojama quiche (low carb)
Omit the crust and pour the filling directly into a greased pan. Bake at 170°C for 30-35 minutes. This is a lighter version that works as a main dish with a salad.
Nutritional value
Per serving (1/6 of the quiche):
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 380-420 kcal | 19% |
| Protein | 18-22 g | 40% |
| Total fat | 24-28 g | 35% |
| Carbohydrates | 22-26 g | 9% |
| Omega 3 | 0.4 g | 20% |
| Calcium | 150 mg | 15% |
Mojama provides high-quality protein and omega-3s concentrated by the curing process. Goat cheese adds calcium. It's a caloric but nutritionally dense dish — every calorie carries real nutrients.
Clams in Natural Brine 20/30 Rías Gallegas Dardo Premium Preserve - 120ml
Our mojama comes sliced and ready to use: directly from the package to the quiche, toast, or plate. No need for a deli knife or slicing experience.
Frequently asked questions
Can mojama quiche be made in advance?
Yes. The quiche keeps in the fridge for up to 3 days. Reheat in the oven at 150°C for 10-15 minutes. Do not use a microwave: it softens the crust. You can also freeze the baked quiche (for up to 2 months) and reheat it directly from the freezer in the oven at 170°C for 25-30 minutes.
How much mojama should I use so it's not too salty?
80-100g for a 24cm quiche (6 servings) is the ideal proportion. More than 120g will overpower the dish. Less than 60g and the mojama flavor will be lost in the filling. Remember not to add salt to the filling — the mojama and cheese provide enough.
Can I substitute mojama with another ingredient?
You can use canned anchovies (drained) or smoked salmon as an alternative. The result will be different but equally good. Anchovies provide more saline intensity; smoked salmon provides smokiness and a softer texture. If you're interested in the salmon version, read our smoked salmon quiche recipe.
Is mojama quiche served hot or cold?
Both options work. Freshly baked and warm (15-20 minutes resting time) is when it's at its best: crispy crust, creamy filling. It's also excellent at room temperature and more practical for events. Cold from the fridge loses some flavor but maintains its texture well.
Can I use store-bought pastry instead of homemade?
Yes. A good quality commercial shortcrust pastry works well. Homemade pastry is superior in texture and flavor, but if you're short on time, store-bought saves you 1.5 hours (preparation + resting). Make sure to blind bake the store-bought pastry as well — the blind baking step is just as important with store-bought pastry.
Conclusion
Mojama quiche is one of those recipes that surprises you: the combination of an ingredient as Spanish as mojama with the French quiche format produces something you didn't expect to work so well. The saltiness of the mojama, the creaminess of the filling, the crispiness of the crust, the sweet touch of sun-dried tomatoes, and the hint of pine nuts — it all fits perfectly.
It's also a versatile dish: appetizer, brunch, light dinner with salad, or a snack at a gathering. And it can be prepared in advance, making it an ally for those who cook for others.
