Tuna Rice Quiche

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!

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Tuna Rice Quiche

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.

Yield: 1 (9 inch) pie pan

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Dinner

Cuisine: American

Servings: 4 people

Author: Sarah | Curious Cuisiniere

Ingredients

• 1 egg
• 1 ½ c cooked white rice
• 1 teaspoon oregano
• 1 tablespoon salted butter
• ½ onion, diced
• ½ green pepper, diced
• 3 eggs, lightly beaten
• ¾ c milk
• 1 c Swiss cheese, shredded
• 1 teaspoon oregano
• 1 teaspoon parsley
• ½ teaspoon savory
• ½ teaspoon salt
• ⅛ teaspoon 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. 

Sarah - Curious Cuisiniere

Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

www.curiouscuisiniere.com/about/