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Swiss and Tuna Pie

3 eggs
1/2 tsp. salt
1/2 tsp. dry mustard
Few grains cayenne pepper
1 cup heavy cream
1/2 cup ale
1 unbaked 9 inch pastry shell, chilled
2 (6 1/2 to 7 oz. each) cans Tuna, drained and flaked
8 oz. Swiss cheese, shredded
1 Tbsp. flour

Beat eggs, salt, dry mustard, and cayenne pepper together until foamy. Beat in cream and ale. Cover bottom of pastry shell with a layer of Tuna. Sprinkle half of the cheese over the Tuna. Repeat layers. Sprinkle flour over cheese. Pour egg mixture over all.

Bake at 425 F for 15 minutes. Reduce oven temperature to 300 F and bake 25 minutes, or until a knife inserted halfway between center and edge of filling comes out clean.

4-6 servings

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