Mom's Tuna Quiche

JacQue Lawson


My mom used to make this when I was a kid. Love the flavor and it is SO quick and EASY! Serve with salad, fruit and muffins for brunch or lunch or
bring it to a pot luck.
Another variation I do is with chicken chunks, spinach, mushrooms, scallions and cheddar cheese. I usually make one of each since the pie crusts come in packages of two. Yummy (and pretty healthy) comfort food!


☆☆☆☆☆ 0 votes

10 Min
45 Min


  • 4 large
  • 1 c
  • 1 1/2 c
    swiss cheese, grated
  • 2 can(s)
    tuna (water-packed, well drained)
  • 2 c
    mushrooms, fresh
  • 1/2 c
    chopped scallions (green onions)
  • ·
    seasoning salt & pepper to taste
  • 1 Tbsp

How to Make Mom's Tuna Quiche


  1. Wash and chop mushrooms or use pre-sliced. Sautee in butter until moisture is removed.
  2. While mushrooms are cooking, chop scallions, grate cheese and drain tuna
  3. Place one (uncooked) pie crust in a deep-dish pie plate. Top with tuna, cheese, sautéed mushrooms and scallions.
  4. Beat together eggs, milk and seasonings and pour on top of tuna mixture. (You can add a sprinkle more of cheese on top if you like.) Bake at 350 degrees for 45 minutes. You can protect the crust edges with foil, but I have found that I don't need to. Let cool 10 minutes before cutting.

Printable Recipe Card

About Mom's Tuna Quiche

Course/Dish: Savory Pies
Main Ingredient: Dairy
Regional Style: French
Dietary Needs: Diabetic Soy Free

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