Tuna Rice Quiche

This recipe is a twist on your classic tuna rice casserole, giving the flavors a French spin in the form of a Tuna Rice Quiche.Yield: 1 (9 inch) pie pan

📝 Ingredients

• 1 egg
• 1 1/2 c cooked white rice
• 1 tsp oregano
• 1 Tbsp salted butter
• 1/2 onion, (diced)
• 1/2 green pepper, (diced)
• 3 eggs, (lightly beaten)
• 3/4 c milk
• 1 c Swiss cheese, (shredded)
• 1 tsp oregano
• 1 tsp parsley
• 1/2 tsp savory
• 1/2 tsp salt
• 1/8 tsp ground black pepper
• 1 (5oz) can solid white tuna, (drained and flaked)

👨‍🍳 Instructions

1. 1--- Make The Crust ---
2. 2Preheat oven to 400F.
3. 3In a small bowl, mix 1 egg, cooked rice, and oregano. Press this rice 'crust'mixture into a greased 9” pie pan. Bake for 10-15 minutes until slightly golden and firm.
4. 4--- Make The Filling ---
5. 5While the crust is baking, heat butter in a small skillet. Add onion and green pepper and saute over medium high heat until soft. Remove from heat.
6. 6In a large bowl (or 4c liquid measuring pitcher for easier pouring), mix 3 beaten eggs, milk, shredded cheese, seasonings, and sauteed onion mixture.
7. 7When 'crust' is done, top with drained tuna, distributing it evenly over the crust.
8. 8Pour egg and cheese mixture over the top of the tuna, careful not to over-fill your dish.
9. 9Bake at 400F for 35-45 minutes until even the center is puffy, firm, and domed. A knife inserted into the center should come out clean.
10. 10Remove the quiche from the oven and let it stand for 10 minutes before serving.