1 (15 oz.) pkg. refrigerated pie crust (2 9-inch crusts)
1/4 lb. Jarlsberg or Swiss cheese, shredded (1 c.)
1 (6 1/2 oz.) can tuna in water, drained and flaked
4 lg. eggs
1 c. milk
1 tbsp. sliced fresh basil leaves or 1/2 tsp. dried basil leaves
1 tbsp. lemon juice
1/8 tsp. pepper

About 1 1/4 hours before serving:

1. Let pie crust dough stand at room temperature to soften as label directs.

2. Preheat oven to 425 degrees F. Line 9 inch pie plate with 1 pie crust dough round as label directs. Unfold remaining pie crust dough round on lightly floured surface. With 3 inch long fish- shaped cookie cutter, cut as many fish as possible from dough round; cover with waxed paper and set aside.

3. Sprinkle cheese, then tuna in pie shell. In medium bowl, with wire whisk or fork, beat eggs slightly. Remove 1 tablespoon beaten eggs to cup. Into eggs remaining in bowl, stir in milk and remaining ingredients until blended; pour into pie shell. Brush rim of pie shell with some beaten egg. Arrange some pastry fish on rim, overlapping slightly. Place remaining pastry fish on small cookie sheet. Brush pastry fish with egg. Bake quiche 25 to 30 minutes until knife inserted in center comes out clean, covering quiche lightly with a sheet of foil after 15 minutes to prevent over-browning. Bake fish on cookie sheet on another rack during last 5 minutes of quiche baking time or until golden brown. Use extra fish to decorate top of quiche. Makes 6 main-dish servings.