Tuna Quiche 1 unbaked pie crust 2 cans of tuna 1/2 cup of Hellmann's mayonnaise 1/2 cup of milk 2 eggs 1 tablespoon of cornstarch 2 cups of sharp cheddar cheese, chopped 1/3 cup of green onions or more to taste (the whole onion, tops & bottoms) Salt & pepper to taste Drain and mash the 2 cans of tuna and set aside. Blend the mayonnaise, milk, eggs, and cornstarch and beat them until smooth. Then add the tuna, cheese, onions, salt and pepper. Pour into the pie shell. Bake at 350ºF. for about 35 to 40 minutes or until brown. NOTE:  If you use a pie shell in the supermarket pan, put it into a larger and deeper pan because the filling may spill out. Tuna Quiche 2 1 frozen 9 inch pastry shell, thawed One 7 ounce can of tuna, well drained, flaked 1 1/2 cup of shredded Swiss (Cheddar) cheese 1/2 cup of sliced green onions 2 eggs 1/2 cup of  mayonnaise 1/2 cup of milk 1 tablespoon of  cornstarch Pierce pastry thoroughly with fork. Bake in 375ºF. oven for 10 minutes; remove. In large bowl, toss together tuna, cheese and onions; spoon into pastry shell. In small bowl, beat together eggs, mayonnaise, milk and cornstarch. Pour over cheese mixture. Return to oven and bake 35 to 40 minutes or until golden and knife inserted in center comes out clean. Makes 6 servings.    Back to Quiche recipes