MAMA D'S ITALIAN TUNA PIE
6 eggs
1/2 cup heavy cream
6 ounce can tuna, drained well
2 ounces mozzarella cheese, shredded
2 ounces grated parmesan cheese, 1/2 cup
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
Chives for garnish, optional

Beat the eggs and cream. Stir in the remaining ingredients, except the chives; pour into a greased 9 1/2 inch pie plate. Sprinkle with the chives, if using. Bake at 350 35 minutes. Let stand 10 minutes before cutting.

Makes 6 servings
Can be frozen

Per Serving: 247 Calories; 18g Fat; 19g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

This has to be the strangest looking quiche I've ever made. It came out of the oven looking very brown and dry. It tastes ok, but as it turns out, I forgot to write down the mozzarella cheese on the recipe. I don't know if that would have made any difference in how it looks though. What the heck, I saved 1/2 carb per serving with my mistake! I found this in an Italian cookbook and the only major change was to eliminate the crust and use cream instead of milk. I also used 1/2 teaspoon of Italian seasoning instead of the oregano and basil. I don't think I like this well enough to make again.


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