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Tuna Quiche in Rice Crust

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Submitted by Woodbine

YIELD

1 quiche

PREP

10 min

COOK

80 min

READY

90 min

Ingredients

¾ 177
CUP ML RICE
dry rice, (brown or white)
2 473
CUPS ML WATER
3 3
LARGE LARGE EGGS
beaten separately
1 5
TEASPOON ML DILL WEED
1 1
CAN CAN TUNA, CANNED
1 15
TABLESPOON ML LEMON JUICE
1 1
MEDIUM MEDIUM ONIONS
chopped
1 15
TABLESPOON ML PARSLEY LEAVES
1 ½ 355
CUPS ML MILK, SKIM
79
10 1E+1
EACH EACH MUSHROOMS
sliced
½ 118
CUP ML GREEN BELL PEPPERS
chopped

Directions

Cook rice in water until tender, about 40 minutes.

Mix well with 1 beaten egg and dill.

Press into 9 inch pan. Bake at 350℉ (180℃) for 8 minutes and remove.

Mix tuna with lemon juice, onion and parsley.

In separate bowl, mix 2 eggs with milk and cheese.

Place mushrooms on crust, add tuna mixture.

Sprinkle with chop ped pepper.

Pour milk, eggs and cheese over. Bake at 425℉ (220℃) for 10 minutes .

Reduce heat to 350℉ (180℃) and bake 20 to 30 minutes longer.

Serves 8.

Recipe from inchOne Million Recipes CD inch busted by Judy R.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 429g (15.1 oz)
Amount per Serving
Calories 323 22% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 183mg 61%
Sodium 310mg 13%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 7%
Sugars g
Protein 50g
Vitamin A 9% Vitamin C 36%
Calcium 23% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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