This recipe is a twist on your classic tuna rice casserole, giving the flavors a French spin in the form of a Tuna Rice Quiche.
How Do You Like Your Tuna?
For as long as I can remember, tuna has equaled tuna salad for me. Just add a little mayo, maybe some seasonings and I was happy. I didn’t even really need bread; with crackers or over lettuce was fine by me.
I’ve even been known to eat tuna salad it straight out of the bowl.
Tim, on the other hand, lacks my extreme fondness for any creamy ‘salad’ (coleslaw, ham salad, tuna salad, you get the idea).
He does, however, like his tuna warm.
Which poses a bit of a problem, since I have no idea what to do with tuna, sans mayo, and warm.
Tuna Rice Pie… Or Tuna Rice Quiche
So, I’ve been trying to find more ways to get my tuna fix that will satisfy both of us, and I recently came upon a recipe for Rice and Tuna Pie in one of my mom’s cookbooks.
The idea was more of a quiche than a pie, so I took the concept and ran with it, creating this twist on a tuna rice casserole.
Rice creates the bottom ‘crust’ for this tuna rice quiche and Swiss cheese and tuna mingle with flavorful onions and green peppers in the eggy body.
Cheezy, eggy, herby, with just a hint of tuna.
Yum!
Tuna Rice Quiche
Ingredients
- 1 egg
- 1 ½ c cooked white rice
- 1 tsp oregano
- 1 Tbsp salted butter
- ½ onion, diced
- ½ green pepper, diced
- 3 eggs, lightly beaten
- ¾ c milk
- 1 c Swiss cheese, shredded
- 1 tsp oregano
- 1 tsp parsley
- ½ tsp savory
- ½ tsp salt
- 1/8 tsp ground black pepper
- 1 (5oz) can solid white tuna, drained and flaked
Instructions
Make The Crust
- Preheat oven to 400F.
- In a small bowl, mix 1 egg, cooked rice, and oregano. Press this rice 'crust'mixture into a greased 9” pie pan. Bake for 10-15 minutes until slightly golden and firm.
Make The Filling
- While the crust is baking, heat butter in a small skillet. Add onion and green pepper and saute over medium high heat until soft. Remove from heat.
- In a large bowl (or 4c liquid measuring pitcher for easier pouring), mix 3 beaten eggs, milk, shredded cheese, seasonings, and sauteed onion mixture.
- When 'crust' is done, top with drained tuna, distributing it evenly over the crust.
- Pour egg and cheese mixture over the top of the tuna, careful not to over-fill your dish.
- Bake at 400F for 35-45 minutes until even the center is puffy, firm, and domed. A knife inserted into the center should come out clean.
- Remove the quiche from the oven and let it stand for 10 minutes before serving.
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Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
thatskinnychickcanbake
Tuesday 26th of March 2013
My hubby begs for tuna casserole every Lent...this looks SO much better!
Laura Yarbrough
Friday 15th of March 2013
this sounds great I love tuna I love quiche and I also love rice the combination sounds great I will try this and I'll let you know if it's a do over
Tandy
Saturday 9th of March 2013
I enjoy hot tuna and often make lasagna with it :)
Sarah
Sunday 10th of March 2013
Lasagna is a great idea! We'll have to give that a try. Thanks!