Impossible Tuna Pie 2

No rolling pin, no pie crust, no fuss. This impossible tuna pie makes its own crust as it bakes. Layer drained tuna, sliced celery, cheddar cheese, and green onions in a pie plate, pour a blended mixture of Bisquick, eggs, milk, lemon zest, and garlic right over the top, and bake. The batter sinks to the bottom and forms a soft crust underneath while the top sets into a golden, quiche-like custard.

Lemon zest and juice in the batter give the whole pie a subtle citrus brightness that cuts through the richness of the cheese and eggs. It’s a small addition that lifts the flavor from ordinary to memorable.

Blend the batter for just 15 seconds. Overmixing develops the gluten in the Bisquick and toughens the crust. A quick blitz is all you need for a smooth pour.

Kitchen Tips

• Drain the canned tuna thoroughly. Excess liquid makes the crust soggy.
• Layer the filling evenly so every slice gets tuna, cheese, and vegetables.
• Check doneness with a knife in the center. Clean means done. Wet batter means it needs more time.
• Cool 5 minutes before cutting. The custard needs a moment to firm up so slices hold their shape.

Variations

• Use canned salmon instead of tuna for a richer, fattier filling.
• Add chopped broccoli or spinach to the layers for extra vegetables.
• Swap cheddar for Swiss cheese for a milder, nuttier flavor.