Tuna & Bacon Quiche
Tuna and Bacon Quiche recipe
Yield
4 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | can |
tuna fish
large , or 2 small, in bribe |
* |
| 1 | medium |
onions
chopped |
|
| 3 | slices |
bacon
finely chopped |
|
| 1 |
tomatoes
sliced |
|
|
| 2 | large |
mushrooms
sliced |
|
| 1 | teaspoon |
seasoned salt
|
|
| 1 | teaspoon |
rosemary leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 1 | can |
tuna fish
large , or 2 small, in bribe |
* |
| 1 | each |
onions
chopped |
|
| 3 | slices |
bacon
finely chopped |
|
| 1 | each |
tomatoes
sliced |
|
| 2 | each |
mushrooms
sliced |
|
| 5 | ml |
seasoned salt
|
|
| 5 | ml |
rosemary leaves
|
|
Directions
Pre-heat oven to 375℉ (190℃).
Dry fry the onion with the bacon until soft. Place into a shallow oven proof dish. Beat the eggs with the seasoning salt and herbs.
Drain the tuna well and flake. Add to the dish with the bacon and onion. Pour on the beaten egg and arrange tomato and mushroom on top.
Bake for 30 minutes or until set and golden brown.
