Ingredients:
Shell:
2 cans tuna (7-ounce/200g each) canned in water, drained
1 tsp. baking powder
Filling:
1 small onion, finely chopped
1 cup evaporated skim milk
3/4 cup chopped canned mushrooms
1 Tbs. soy sauce
3eggs,lightlybeaten
1/4tsp. Worcestershire sauce
2 cans tuna (7-ounce/200g each) canned in water, drained
1 tsp. baking powder
Filling:
1 small onion, finely chopped
1 cup evaporated skim milk
3/4 cup chopped canned mushrooms
1 Tbs. soy sauce
3eggs,lightlybeaten
1/4tsp. Worcestershire sauce
Recipe:
1. Preheat oven to 400 F/200 C.
2. Flake tuna with a fork; add baking powder and mix well.
3. Press mixture into the bottom and sides of a greased 8-inch/20cm pie plate.
4. Bake for 10-15 minutes or until lightly browned; remove from oven, and cool.
5. Combine filling ingredients together in a bowl; mix well and pour carefully into tuna pie shell.
6. Bake for 20-30 minutes in a 375 F/190 C oven or until top is golden brown.
7. Allow quiche to cool for about 10 minutes and serve.
2. Flake tuna with a fork; add baking powder and mix well.
3. Press mixture into the bottom and sides of a greased 8-inch/20cm pie plate.
4. Bake for 10-15 minutes or until lightly browned; remove from oven, and cool.
5. Combine filling ingredients together in a bowl; mix well and pour carefully into tuna pie shell.
6. Bake for 20-30 minutes in a 375 F/190 C oven or until top is golden brown.
7. Allow quiche to cool for about 10 minutes and serve.
Serves:
4
Notes:
Tuna is a good source of heart-healthy omega-3 fatty acids