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
Servings: 4 people
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.