TUNA "CASSEROLE" QUICHE
2 tablespoons butter
1 stalk celery, finely chopped
8 ounces fresh mushrooms, sliced
6 ounce can tuna, drained
8 ounces cheddar cheese, shredded
1/4 cup heavy cream
1/4 cup mayonnaise
1/2 teaspoon onion powder
1 teaspoon dry minced onions
1 teaspoon pepper
1/2 teaspoon salt
In a large skillet, sautÚ the celery in the butter until tender. Add the mushrooms and cook until tender. Put the celery mixture, tuna and cheese in a greased 10" pie plate. In a medium size bowl, whisk together the eggs, cream, mayonnaise and seasonings. Pour into the pie plate and mix everything well. Bake at 350║ for 35 minutes or until set and browned. Let stand a few minutes before serving.
Makes 6-8 servings
Per 1/6 Recipe: 375 Calories; 31g Fat; 22g Protein; 3.5g Carbohydrate; 1g Dietary Fiber; 2.5g Net Carbs
Per 1/8 Recipe: 281 Calories; 23g Fat; 16g Protein; 2.5g Carbohydrate; .5g Dietary Fiber; 2g Net Carbs
I think I'm on the right track but this may need a little tweaking. I was originally going to put in two cans of tuna but I thought that might be too much so I only used one. I've decided that it needs another can. I also think it could use a little more of either the onion powder or the minced onion and also a tad more salt, maybe another 1/8 teaspoon or so. Even as it is now, I liked it quite well. Click the photo to see a close-up.
UPDATE 1/16/13: Check out my new, Quicker Tuna "Casserole" Quiche recipe. Same flavor but easier to make and cheaper ingredients.
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