Rice crust tuna quiche

4 Servings

Ingredients

Quantity Ingredient
2½ cup Rice; cooked, cooled
4 larges Eggs
2 tablespoons Butter
2 tablespoons Parsley; fresh, chopped
1½ cup Cheddar cheese; shredded
6½ ounce White tuna in water; drained
1¼ cup Milk
¼ teaspoon Pepper
½ teaspoon Salt
1 small Tomato; sliced

Directions

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 ¾ cup of cheese on top of the crust. Top with ½ 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 <joannr@...> on Feb 19, 1998

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