How to Make Tuna Quiche with Cracker Crust
Servings: 2 servings
Ingredients
For the crust:
- 2 cups crushed salted crackers
- 1/4 cup chopped parsley
- 1/2 cup melted butter
For the filling:
- 1/2 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
- 1/2 bar 225 grams cheddar cheese, divided (as per how many quiche made)
- 100 gram can skinless red pimientos diced
- pinch of paprika
Instructions
How to make Tuna Quiche with Cracker Crust:
- Preheat oven to 350 °F.
To make the crust:
- Combine crushed crackers and parsley. Add melted butter and mix until evenly moistened.
- 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.
- Chill in the refrigerator while making the filling.
To make the filling:
- In a bowl blend milk, cream of mushroom soup and eggs until smooth. Set aside.
- Heat oil in a pan and saute onions until transparent. Add tuna flakes and saute about 5 minutes.
- Take the chilled crust and grate 1/4 of the cheese bar over it.
- Spoon the tuna over the cheese; dot with pimientos. Grate remaining cheese on top. Season with paprika.
- Bake for 45 minutes or until toothpick inserted in the center comes out clean. Let stand at least 10 minutes before slicing.