Monday, November 21, 2011

Tuna Casserole Quiche

       "Ewww! A tuna casserole quiche???"

      Yeah. That's probably what you're thinking when you read the title.  I'm telling you right now:  if you love tuna casserole or tuna melts, then you will enjoy this quiche.  If you do not like tuna casserole or tuna melts, then you probably won't.  Me, who loves any tuna dish, especially covered with melted cheese, thought this quiche was very good.  I was even going to enter this into the state fair, but I never got the chance.  It is definitely a unique dish...I never had tuna in a quiche before I experimented with this.  But when you think about it,  cheese goes great with eggs.  Sooo..just about anything that tastes good with cheese would probably taste good in a quiche too!  I've had many successes incorporating my favorite dishes into other types of dishes, so I decided to transform tuna casserole into a quiche. The peas give it a really nice texture and the flour adds some fluffiness and thickness.  The milk is what makes it creamy, along with the cheese.  It's a comfort food for sure, like any quiche, and its pretty cheesy - which is one of the main reasons why I love it so much. 

Yield: 1 9-inch pie (about 8 servings)

4 eggs, scrambled
½ cup all-purpose flour
4 slices American cheese, torn into pieces
2 5-ounce cans chunk white tuna in water, drained
1 tsp. salt
1 ½ cup milk
1 ½ cup cooked peas
4 slices American cheese

1.      Preheat oven to 350 degrees F (175 degree C).  Lightly grease a 9-inch pie pan.
2.      Mix everything except the last 4 slices of cheese in large bowl until no flour lumps remain and everything is just combined.  Pour into pie pan.  Set 4 slices cheese evenly on top so quiche is nearly covered.
3.      Bake for 35-40 minutes or until set.  Let cool in pan at least 10 minutes before serving (hot or cold).  If serving cold, refrigerate overnight.

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