Rice crust tuna quiche
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Rice; cooked, cooled |
| 4 | larges | Eggs |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Parsley; fresh, chopped |
| 1½ | cup | Cheddar cheese; shredded |
| 6½ | ounce | White tuna in water; drained |
| 1¼ | cup | Milk |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Salt |
| 1 | small | Tomato; sliced |
Directions
Pre heat oven to 375 deg. F. Lightly grease a 9 inch pie plate. Combine rice, one slightly beaten egg, butter and parsley. Firmly press mixture against bottom and side of pie plate. Sprinkle ¾ cup of cheese on top of the crust. Top with ½ of the tuna. Add the remaining cheese. Beat together 3 eggs, milk, salt and pepper. Pour over cheese tuna mixture. Top with remaining tuna. Bake @ 375 deg. F. for 45 minutes.
OPTIONAL: Arrange tomato slices on top. Bake an additional 5 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.
Note: This recipe was clipped from the newspaper, again, years ago.
Recipe by: Little Black book
Posted to TNT Recipes Digest by JoAnn <joannr@...> on Feb 19, 1998