Swiss Tuna Quiche

When the fridge is looking bare but the pantry still has a can of tuna, this quiche has your back.

Flaked tuna and shredded Swiss cheese fill a blind-baked pie shell, then get covered in a custard of eggs, mayonnaise, milk, a splash of Worcestershire, and a dash of nutmeg.

The mayo keeps the filling rich and silky without needing cream, and the Worcestershire adds a savory depth you wouldn’t expect from such a short ingredient list.

Bake until the center is set and the top is golden, then let it rest before slicing.

Serve warm with a simple salad and dinner is sorted.

Kitchen Tips

• Drain the tuna well and press out excess liquid. Wet tuna makes for a soggy quiche bottom.
• Blind bake the crust first for 10 minutes so it stays flaky under the filling instead of turning soft and pale.
• Let the quiche rest 10 minutes after baking. The custard continues to set as it cools, giving you clean slices instead of a runny mess.