How to Make Tuna Quiche with Cracker Crust
Recipe type: Appetizer
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
For the crust:
  • 2 cups crushed salted crackers
  • ¼ cup chopped parsley
  • ½ cup melted butter
For the filling:
  • ½ cup fresh milk
  • 1 medium can (approx. 300 grams) condensed cream of mushroom soup
  • 3 eggs
  • 2 Tbsp. extra-virgin olive oil
  • 1 medium size white onions, diced
  • 2 cans (180 gram can) tuna flakes in brine, drained
  • ½ bar (225 grams) cheddar cheese, divided (as per how many quiche made)
  • 100 gram can skinless red pimientos, diced
  • pinch of paprika
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How to make Tuna Quiche with Cracker Crust:
  1. Preheat oven to 350 °F.
To make the crust:
  1. Combine crushed crackers and parsley. Add melted butter and mix until evenly moistened.
  2. With the back of a spoon, or with hands, press mixture on the bottom and sides of a spring form pan or decorative pie plate.
  3. Chill in the refrigerator while making the filling.
To make the filling:
  1. In a bowl blend milk, cream of mushroom soup and eggs until smooth. Set aside.
  2. Heat oil in a pan and saute onions until transparent. Add tuna flakes and saute about  5 minutes.
  3. Take the chilled crust and grate ¼ of the cheese bar over it.
  4. Spoon the tuna over the cheese; dot with pimientos. Grate remaining cheese on top. Season with paprika.
  5. Bake for 45 minutes or until toothpick inserted in the center comes out clean. Let stand at least 10 minutes before slicing.
Recipe by Panlasang Pinoy Meat Recipes at