TUNA "CASSEROLE" QUICHE
2 tablespoons butter
1 stalk celery, finely chopped
8 ounces fresh mushrooms, sliced
6 ounce can tuna, drained
8 ounces cheddar cheese, shredded
4 eggs
1/4 cup heavy cream
1/4 cup mayonnaise
1/2 teaspoon onion powder
1 teaspoon dry minced onions
1 teaspoon pepper
1/2 teaspoon salt
In a large skillet, sauté the celery in the butter until tender. Add the mushrooms and cook until tender. Put the celery mixture, tuna and cheese in a greased 10" pie plate. In a medium size bowl, whisk together the eggs, cream, mayonnaise and seasonings. Pour into the pie plate and mix everything well. Bake at 350º for 35 minutes or until set and browned. Let stand a few minutes before serving.
Makes 6-8 servings
Per 1/6 Recipe: 375 Calories; 31g Fat; 22g Protein; 3.5g Carbohydrate; 1g Dietary Fiber; 2.5g Net Carbs
Per 1/8 Recipe: 281 Calories; 23g Fat; 16g Protein; 2.5g Carbohydrate; .5g Dietary Fiber; 2g Net Carbs
I think I'm on the right track but this may need a little tweaking. I was originally going to put in two cans of tuna but I thought that might be too much so I only used one. I've decided that it needs another can. I also think it could use a little more of either the onion powder or the minced onion and also a tad more salt, maybe another 1/8 teaspoon or so. Even as it is now, I liked it quite well. Click the photo to see a close-up.
UPDATE 1/16/13: Check out my new, Quicker Tuna "Casserole" Quiche recipe. Same flavor but easier to make and cheaper ingredients.