Tuna Quiche

1 deep dish Pet Ritz Pie Crust (this is where i got the recipe a very very very long time ago!)

Preheat oven to 450.  Thaw pie crust,prick and bake 5 minutes.  Remove from oven.

6 1/2 oz can tuna, drained

1 1/2 cup swiss cheese, grated

1/2 cup onion, finely chopped

2 eggs beaten

1 cup evaporated milk

1 Tablespoon lemon juice

1 teaspoon chives

3/4 teaspoon garlic salt

1/2 teaspoon salt

1/8 teaspoon pepper

Distribute tuna over pie shell.

Sprinkle cheese and onion over tuna evenly.

Beat together eggs, milk, lemon juice and seasonings.

Pour over tuna mixture.

Bake 15 minutes on cookie sheet at 450.

Reduce oven to 350 and bake 12-15 min or until top is golden.

This is the best quiche.  A very long time ago PetRitz pie shells had recipes in between the

two pies shells on wax paper…That is where this came from and it took for ever for me

to find this very stained and worn recipe in the pages of my old cookbooks.

I vary the recipe with the garlic and salts and lemon juices depending on the tuna

i use…they now have lemon pepper tuna in pouches that do not have to be drained.

..So Yummy!

i am going to amend my own post because i believe suzanne's pie crust

recipe would work so good with this filling…..the tuna,onion,swiss cheese

combination – even my husband eats…a hearty warm meal with a salad.

The frozen prepared pie company provided the original recipe but we

gotta improve on something that over 20 years old!!!!