colleenmomof2
Well-known member
Making crustless broccoli tuna pie for lunch and hoping to pick up a 6" Achatz Michigan 4-Berry mini pie for dessert tonight.
Anyone else eating pie today? Colleen
Anyone else eating pie today? Colleen
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Happy Pi day ;)
- Thread starter colleenmomof2
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colleenmomof2
Well-known member
Tuna Quiche
A true family favorite! If you like tuna, you will love this. Reheats well and even freezes well. Colleen
Tuna Quiche
3 small cans tuna, drained well (I usually use 1 solid white in water, 1 pink in water and 1 pink in oil - occasionally subbing a can of salmon and adding an extra egg because the can is larger)
3 eggs
6 oz (by wt) plain yogurt (haven't tried using Greek)
1/4 tsp dry mustard
Sprinkle of cayenne and/or Penzy's Red & Black)
2 Tbs sliced green onions (or 1/4 cup French's/Durkee French Fried Onions)
2 cups grated sharp cheddar cheese (or less and/or combined with fat free cheddar)
2 Tbs finely chopped red, yellow and/or orange sweet pepper (opt.)
1 cup (or so) cooked broccoli or cauliflower florets - in bite size pieces (opt.)***
9" (big) bottom pie crust (or crustless: butter/spray oil pie plate and sprinkle with ground almonds or toasted wheat germ)
2 Tbs Parmesan cheese for top
*** can add 1/2 can chopped water chestnuts in place of (or in addition to) broccoli (or any other cooked veggies you have on hand)
Preheat oven to 375 degrees
Beat eggs well in a medium bowl. Mix in yogurt and spices. Flake tuna and stir in along with onion, shredded cheddar cheese, and veggies - peppers and broccoli (if using). Place in pie crust/plate and sprinkle with parmesan. Bake 20-45 minutes (check and rotate at 20) , until knife in center comes out clean and top is lightly brown.
A true family favorite! If you like tuna, you will love this. Reheats well and even freezes well. Colleen
Tuna Quiche
3 small cans tuna, drained well (I usually use 1 solid white in water, 1 pink in water and 1 pink in oil - occasionally subbing a can of salmon and adding an extra egg because the can is larger)
3 eggs
6 oz (by wt) plain yogurt (haven't tried using Greek)
1/4 tsp dry mustard
Sprinkle of cayenne and/or Penzy's Red & Black)
2 Tbs sliced green onions (or 1/4 cup French's/Durkee French Fried Onions)
2 cups grated sharp cheddar cheese (or less and/or combined with fat free cheddar)
2 Tbs finely chopped red, yellow and/or orange sweet pepper (opt.)
1 cup (or so) cooked broccoli or cauliflower florets - in bite size pieces (opt.)***
9" (big) bottom pie crust (or crustless: butter/spray oil pie plate and sprinkle with ground almonds or toasted wheat germ)
2 Tbs Parmesan cheese for top
*** can add 1/2 can chopped water chestnuts in place of (or in addition to) broccoli (or any other cooked veggies you have on hand)
Preheat oven to 375 degrees
Beat eggs well in a medium bowl. Mix in yogurt and spices. Flake tuna and stir in along with onion, shredded cheddar cheese, and veggies - peppers and broccoli (if using). Place in pie crust/plate and sprinkle with parmesan. Bake 20-45 minutes (check and rotate at 20) , until knife in center comes out clean and top is lightly brown.
...& baked brownies, cut with 2 inch biscuit cutter, topped with mystery icing**
**mystery icing = all of the leftover icings I had in my freezer, dumped together, added leftover cream cheese, sour cream, pomegranate juice and REALLY BITTER frozen raspberries to tone down the sweetness. Will use a 2" ice cream scoop to add a hemisphere of icing on top of each brownie round before serving (all the extra stuff made it too soft to let it sit out).
**mystery icing = all of the leftover icings I had in my freezer, dumped together, added leftover cream cheese, sour cream, pomegranate juice and REALLY BITTER frozen raspberries to tone down the sweetness. Will use a 2" ice cream scoop to add a hemisphere of icing on top of each brownie round before serving (all the extra stuff made it too soft to let it sit out).