Tuna quiche

Ingredients 11
Servings 6


  • 300
    cream crackers, crushed
  • 180
    butter, melted
  • 15
    extra butter
  • 1
    onion, finely chopped
  • 1
    garlic clove, crushed
  • 1
    green pepper, seeded and finely chopped
  • 340
    tuna, drained and flaked
  • 250
    mushrooms, thinly sliced
  • 3
    extra-large eggs, whisked
  • 170
    Nestlé Ideal Evaporated Milk
  • salt and freshly ground black pepper to taste


Preheat the oven to 180 ºC and grease a 35 cm pie dish with butter or non-stick spray. Mix the crushed biscuits and melted butter and press onto the base and up the sides of the pie dish. Heat the extra butter and lightly sauté the onion, garlic and green pepper until just soft. Remove from the pan and stir into the tuna. Fry the mushrooms in the same pan until just done and add to the tuna mixture. Beat the eggs and evaporated milk together and add to the tuna mixture. Season well with salt and freshly ground black pepper and turn the filling into the pie crust. Bake for about 30 minutes or until the filling has set. Eat warm.

Read more on: fish/seafood  |  bake

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