Crustless Tuna Quiche Recipe
Ingredients
| 1/3 cup sliced green onion | ||
| Sweet red pepper | 1/4 Cup (16 tbs), chopped | |
| Butter | 1 Tablespoon | |
| Eggs | 4 standard | |
| All purpose flour | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Skim milk | 1 1/2 Cup (16 tbs) | |
| Shredded Cheddar cheese | 1 1/2 Cup (16 tbs) | |
| Water | 1 Can (10oz), drained, flaked | |
| 1 large ripe tomato, cut into 6 wedges | ||
Directions
1. Preheat the oven to moderate (350°). Spray a 9-inch pie plate or quiche dish with nonstick vegetable cooking spray.
2. Saute the onion and red pepper in the butter in a small skillet for 3 minutes or until tender.
3. Combine the eggs, flour, salt, dry mustard and pepper in a medium-size bowl; beat until well blended. Stir in the milk; add the shredded Cheddar cheese, tuna and sauteed vegetables, rnixing well. Pour the mixture into the prepared dish.
4. Bake the quiche in the preheated moderate oven (350°) for 45 minutes or until a knife inserted near the center comes out clean. Let the quiche cool for 10 minutes before cutting into wedges.
5. Garnish each serving with a tomato wedge and a sprig of cilantro, if you wish.
2. Saute the onion and red pepper in the butter in a small skillet for 3 minutes or until tender.
3. Combine the eggs, flour, salt, dry mustard and pepper in a medium-size bowl; beat until well blended. Stir in the milk; add the shredded Cheddar cheese, tuna and sauteed vegetables, rnixing well. Pour the mixture into the prepared dish.
4. Bake the quiche in the preheated moderate oven (350°) for 45 minutes or until a knife inserted near the center comes out clean. Let the quiche cool for 10 minutes before cutting into wedges.
5. Garnish each serving with a tomato wedge and a sprig of cilantro, if you wish.
Chef
