Tuna Quiche in Rice Crust
Yield
1 quichePrep
10 minCook
80 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
rice
dry rice, (brown or white) |
|
| 2 | cups |
water
|
|
| 3 | large |
eggs
beaten separately |
|
| 1 | teaspoon |
dill weed
|
|
| 1 | can |
tuna, canned
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | medium |
onions
chopped |
|
| 1 | tablespoon |
parsley leaves
|
|
| 1 ½ | cups |
milk, skim
|
|
| ⅓ | cup |
cheddar cheese, very old, sharp
grated |
|
| 10 | each |
mushrooms
sliced |
|
| ½ | cup |
green bell peppers
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
rice
dry rice, (brown or white) |
|
| 473 | ml |
water
|
|
| 3 | large |
eggs
beaten separately |
|
| 5 | ml |
dill weed
|
|
| 1 | can |
tuna, canned
|
|
| 15 | ml |
lemon juice
|
|
| 1 | medium |
onions
chopped |
|
| 15 | ml |
parsley leaves
|
|
| 355 | ml |
milk, skim
|
|
| 79 | ml |
cheddar cheese, very old, sharp
grated |
|
| 1E+1 | each |
mushrooms
sliced |
|
| 118 | 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.
