Tuna-Swiss Pie
Submitted by char
Flaked tuna and nutty Swiss cheese layered in a pie shell with green onions, then baked in a rich egg and mayo custard until set. This savory tuna quiche is hearty, simple, and feeds the family on pantry staples.
YIELD
4 servingsPREP
15 minCOOK
50 minREADY
65 minIf a tuna melt and a quiche had a baby, this is what you’d get.
Two cans of flaked tuna get tossed with shredded Swiss cheese and sliced green onions, then piled into a pre-baked pie shell.
The custard is dead simple: eggs, mayo, and milk whisked together and poured right over the top.
Fifty minutes in the oven and you’ve got a golden, set, sliceable pie with that nutty Swiss cheese flavor running through every bite.
It’s the kind of no-fuss dinner that works just as well for Sunday brunch as it does for a weeknight supper.
Kitchen Tips
- Pre-bake the pie shell before filling so the bottom crust stays flaky and doesn’t turn soggy under the custard
- Let the pie rest for 10 minutes after baking so it sets up and slices cleanly
- The knife test is your best friend here: insert it near the center and if it comes out clean, it’s done
Ingredients
Directions
Bake pie shell.
Toss in bowl, tuna, cheese, onion, spoon into pastry.
In bowl, stir together remaing ingredients.
Slowly pour over tuna mixture.
Bake 50 min or until knife inserted in center comes out clean.
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