Tuna Quiche
5/15/2011
Enjoy a new twist on a traditional favorite.
2009 Recipe Contest Honorable Mention Recipe
by Jill W.
1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix
1 yeast packet (enclosed in 19 oz. mix bag)
1 tbsp margarine or canola oil
1/2 cup chopped onion or leek
1/4 cup low-sodium chicken broth
1/2 cup whipped salad dressing or mayonnaise (regular or light)
1/2 cup soy milk
2 eggs
1 tbsp corn starch
1 tsp dried dill weed
Dash hot sauce
White pepper to taste
1 cup shredded soy cheese (cheddar or Monterey jack or mozzarella)
2 (5oz) cans of white albacore tuna, drained
Yield: 6 servings
Preheat over to 350°. Prepare pie crust according to directions on bread mix bag. Pre-bake 1/2 of the dough in a 9-inch pie pan for 15 minutes (freeze other half for another use).
In skillet over medium heat, sauté onion in margarine until softened, 5 minutes. Add broth and boil 1 minute. Set aside to cool slightly.
In bowl, whisk together mayo, milk, eggs, starch until smooth. Stir in onion mixture, seasonings ; cheese. Fold in tuna. Pour into pie shell and bake 35-40 minutes until filling is set. Shield edges of crust with foil it if becomes too brown.
Recipe’s story:
For years, mom and I had this luscious pie at least once a month. But after I could no longer eat wheat we didn’t make it for along time. Now that I can make gluten-free pie crust, we can enjoy one of our favorite dishes again. Leftovers (if there are any!) are just as good cold/room temp as hot.
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