University of Illinois Extension

Tuna Au Gratin Quiche

1 pastry shell
7 ¾ oz can tuna, drained and flaked
6 oz Swiss cheese, grated
½ Cup finely chopped onion
3 eggs
1 ½ Cups heavy cream
1 Tbsp lemon juice
1 tsp garlic salt
½ tsp salt
1/8 tsp white pepper.
Several parsley sprigs
3 lemon slices, cut in half
2 pitted ripe olives, thinly sliced
Sprinkling of paprika.

Sprinkle the tuna over the pastry shell and add the grated cheese and onion. Lightly beat the eggs with a wire whisk. Add the cream, lemon juice, chives, and seasonings and blend until smooth. Set the pastry shell on a cookie sheet and carefully pour in the custard mixture. Preheat oven to 425 degrees. Bake on the center shelf of the oven for 15 minutes. Reduce the heat to 350 degrees and continue baking 10 to 15 minutes, or until the top is puffed up and browned and a knife inserted in the center of the custard comes out clean. Remove from the oven and carefully slide onto a wire rack for 5 to 10 minutes to let the custard set. Garnish and serve hot.

Nutritional Information: Servings: 8-12, Amount/Serving: Calories 265, Total Fat 22g, Sat. Fat 12g, Cholesterol 138mg, Sodium 403mg, Total carbohydrates 5g, Sugars 1.3g, Dietary Fiber <1g, Protein 13g, Calcium 199mg, Vitamin D 36 IU