Tuna & Swiss Cheese Quiche

This is a pantry-quiche, the kind built around a can of tuna and whatever frozen vegetables are hanging around in the freezer drawer. The combination sounds humble but the Swiss cheese is doing real work, melting into the custard and giving it a nuttiness that lifts the tuna out of weekday-lunch territory.

Evaporated milk is the quiet secret. Higher protein and lower water content than regular milk means a denser, silkier custard that sets cleanly without weeping, even with a wet filling like peas and onion underneath.

The pre-bake matters. Five minutes at 450°F (230°C) in an empty shell pierced with a fork seals the crust so it doesn’t go soggy once the egg mixture pours in. Skip that step and the bottom turns to paste.

A tablespoon of lemon juice keeps the whole quiche from skewing too rich. Bright acidity cuts through the cheese and tuna and pulls everything together.

Pro Tips

• Squeeze excess moisture from the thawed peas in a clean towel before adding. Frozen vegetables release a surprising amount of water.
• Drain the tuna thoroughly, pressing the can lid down to wring it out. Oily filling makes the custard greasy.
• The quiche is done when the center barely jiggles. Carryover cooking finishes it as it rests.

Variations

• Swap tuna for cooked flaked salmon for a richer, pinker version.
• Use Gruyere instead of Swiss for a sharper, more assertive flavor.
• Add a tablespoon of Dijon mustard to the egg mixture for a tangier custard.