FRENCH: Tuna Quiche

This recipe is actually from Worthington’s 50 Years in Good Nutrition. It was written for vegetarians using a fake tuna-like substance, but I’ve only ever made it with the real thing. So, here’s my version:

Pie Shell:
3 cups cooked brown rice
1 egg
2 TBSP Earth Balance margarine
1 TBSP parsley flakes

Filling:
1 ½ cups shredded cheddar cheese
12 ounces of tuna
3 eggs
1 ¼ cups soy milk (or whatever type you choose to use)
¼ tsp salt

1. Preheat oven to 375 F.
2. In a large bowl, combine all of the pie shell ingredients.
3. Press the mixture into the bottom and sides of a 10-inch pie pan.
4. Layer pie shell with half the cheese, half the tuna, remaining cheese, and remaining tuna.
5. In a medium-size bowl, combine eggs, milk and salt. Beat together.
6. Pour liquid mixture into pie crust.
7. Bake, uncovered, at 375 F for 40 minutes or until knife inserted in center comes out clean.
8. Allow 10 minutes stand time before serving.

Leave it to the vegetarian cookbook to not have a single vegetable in this recipe. And still, I adore it.