Tuna Quiche - completely pareve

chocolate moose

Mon, Sep 24 2007, 7:06 pm

Tuna Quiche
another oldie from a food magazine years back

10 oz frozen pie crust, raw challah dough, or thinly sliced leftover challah
marg or butter
1 med. onion, diced
1 small green pepper, diced
1 can tuna, approx 6 oz., any kind, drained and flaked
4 eggs, checked for blood spots and beaten
1 cup pareve liquid like Rice Dream
1/2 tsp salt, optional

Preheat oven to 425 and line approx 9 inch pie pan with your crust. (Bake crust if necessary until light brown but not overdone.)

In 2 quart saucepan over med. heat, heat your fat and cook the onion until tender. Stir in tuna. Pour this mixture into your crust.

Beat eggs in bowl with fork, liquid, and salf if using. Pour into piecrust. Bake 15 minutes. Turn oven down to 325 and then bake 35 minutes longer or until inserted knife comes out clean.

Makes 6 main dish servings.

Best served with a thick soup like tomato, carrot, or zucchini, steamed vegetables or a green salad, and a rich gooey chocolately dessert !!!!