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Tuna Quiche with Cracker Crust
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5 from 1 vote

How to Make Tuna Quiche with Cracker Crust

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Appetizer
Cuisine: Filipino
Servings: 2 servings
Author: Manny


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


    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.