Tuna Swiss Pie

Tuna Swiss pie is the unsung quiche of the canned-tuna repertoire. A flaky pie shell holds flaked tuna, shredded Swiss cheese, and sliced scallions, then a custard built on eggs, mayonnaise, and milk gets poured over the top and baked into a golden, set pie that slices into clean wedges.

The mayonnaise is what makes this recipe stand out from a standard tuna quiche. It adds richness without diluting the custard the way more milk would, and it carries the eggs to a velvety, almost mousse-like set. Whisk the wet ingredients together thoroughly before pouring slowly over the filling, otherwise the mayonnaise can pool and leave streaks.

Piercing and pre-baking the pie shell for 10 minutes before adding the filling is the move that prevents a soggy bottom crust. Don’t skip it. The brief blind bake gives the crust a head start, sealing it against the wet custard above.

Swiss cheese melts smooth and nutty, complementing rather than fighting the tuna. The scallions add freshness and color, but go light on them, this is a custard pie not a salad.

Serve warm or at room temperature with a simple green salad alongside.

Pro Tips

• Drain the tuna thoroughly and gently squeeze out excess oil or water, wet tuna weeps into the custard
• Use good-quality Swiss like Jarlsberg or Emmental, generic Swiss tastes one-note
• Pour the custard slowly and let it settle around the tuna instead of stirring, stirring disrupts the layered look
• Let the pie cool 10 minutes before slicing so the custard sets fully

Variations

• Swap tuna for cooked salmon or canned crab meat for a fancier dinner-party version
• Add a half-cup of sauteed mushrooms and a pinch of dill
• Use Gruyere in place of Swiss for a deeper, sharper cheese flavor