Crustless Tuna Quiche
An upscale low-carb, gluten-free version of an easy tuna casserole. Whip together an easy crustless tuna quiche with just cheese, eggs and milk.
6 ounce cans, in water, drained
red pepper flakes
Heat oven to 350℉ (180℃).
Spray a 9-inch (23 cm) pie plate, with non-stick cooking spray.
In a bowl, toss together the tuna, swiss cheese, onion, and flour; spread evenly in pie plate.
Beat the eggs and egg whites slightly in a small bowl with a fork; then beat in remaining ingredients.
Pour the egg mixture over the tuna mixture.
Bake the quiche, uncovered, for 35 to 40 minutes or until knife inserted in center comes out clean.
Let stand 10 minutes before cutting.