Rice Crust Tuna Quiche

4 Servings

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Rice Crust Tuna Quiche Ingredients

2 1/2 c Rice; cooked, cooled	6 1/2 oz White tuna in water; drained
4 lg Eggs	1 1/4 c Milk
2 tb Butter	1/4 ts Pepper
2 tb Parsley; fresh, chopped	1/2 ts Salt
1 1/2 c Cheddar cheese; shredded	1 sm Tomato; sliced

Instructions for Rice Crust Tuna Quiche

Pre heat oven to 375 deg. F. Lightly grease a 9 inch pie plate. Combine rice, one slightly beaten egg, butter and parsley. Firmly press mixture against bottom and side of pie plate. Sprinkle 3/4 cup of cheese on top of the crust. Top with 1/2 of the tuna. Add the remaining cheese. Beat together 3 eggs, milk, salt and pepper. Pour over cheese tuna mixture. Top with remaining tuna. Bake @ 375 deg. F. for 45 minutes. OPTIONAL: Arrange tomato slices on top. Bake an additional 5 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Note: This recipe was clipped from the newspaper, again, years ago. Recipe by: Little Black book Posted to TNT Recipes Digest by JoAnn on Feb 19, 1998

Main Ingredient: FishCuisine: Uncategorized

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