Winter has set in and I didn't feel comfortable venturing out on the bad roads. Time to head to the pantry and create something for supper.
My pantry is a little on the short time since returning from the Holiday. But...I do see a nice 12 ounce of Albacore Tuna packed in water, (something ALWAYS available) might work in a pinch. No noodles here so my favorite comfort dish of Tuna Noodle casserole is out! Not to be deterred, I could make a Tuna Quiche and a salad.
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| Fresh from the Oven |
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Tuna Quiche
Quiche, Seafood
1 9 inch pastry crust; unbaked
12 oz albacore tuna; drained, flaked
3 oz snow pea pods
2 scallions; thinly sliced
4 oz mozzarella cheese; grated
3 tb pimento; fine dice
4 lg eggs
heavy cream; see directions
3 dash Tabasco sauce
1 ts salt
1 ts dill weed
Preheat oven to 425F. I prefer convection...makes a nice top to the dish.
Prepare pastry crust or use Pillsbury refrigerated crust. Place in deep dish 9 inch pie pan and return to freezer to firm.
Flake tuna and spread in bottom of crust. Top with blanched pea pods. Add sliced scallions. Top with mozzarella cheese. Scatter diced pimento over all.
In a large measuring cup, add eggs. Add cream to reach a measure of 1 1/4 cup on the measure cup. This is the usual quiche measure for a standard pan. Add Tabasco and salt to taste. Add dill weed to taste and I find other herbs and flavor can be added to your taste.
Blend egg mixture with a stick blender or in a regular blender. Pour into pie pan.
Return to freezer for 10 minutes to firm up crust to prevent shrinkage.
Bake for 40 minutes or until golden brown. Remove from oven and let set for
15 minutes.
Serve with fruit compote or a tossed salad.
NOTE: I use canned tuna for a quick meal but crab, lobster and any cooked fish will work beautifully.
Notes: ©WHStoneman
** Exported from Now You're Cooking! v5.87 **
Tuna Quiche
Quiche, Seafood
1 9 inch pastry crust; unbaked
12 oz albacore tuna; drained, flaked
3 oz snow pea pods
2 scallions; thinly sliced
4 oz mozzarella cheese; grated
3 tb pimento; fine dice
4 lg eggs
heavy cream; see directions
3 dash Tabasco sauce
1 ts salt
1 ts dill weed
Preheat oven to 425F. I prefer convection...makes a nice top to the dish.
Prepare pastry crust or use Pillsbury refrigerated crust. Place in deep dish 9 inch pie pan and return to freezer to firm.
Flake tuna and spread in bottom of crust. Top with blanched pea pods. Add sliced scallions. Top with mozzarella cheese. Scatter diced pimento over all.
In a large measuring cup, add eggs. Add cream to reach a measure of 1 1/4 cup on the measure cup. This is the usual quiche measure for a standard pan. Add Tabasco and salt to taste. Add dill weed to taste and I find other herbs and flavor can be added to your taste.
Blend egg mixture with a stick blender or in a regular blender. Pour into pie pan.
Return to freezer for 10 minutes to firm up crust to prevent shrinkage.
Bake for 40 minutes or until golden brown. Remove from oven and let set for
15 minutes.
Serve with fruit compote or a tossed salad.
NOTE: I use canned tuna for a quick meal but crab, lobster and any cooked fish will work beautifully.
Notes: ©WHStoneman
** Exported from Now You're Cooking! v5.87 **
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| Layered Ingredients ready for the oven |
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| Enjoy! |
2 comments:
I always find the first meal at home after a trip a challenge. Tuna is on my shelf too and this would be a perfect meal for relaxing after you arrive home.
Sam
Perfect meal, it sounds delicious!
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