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tunaquiche

by Susie Fishbein, Kosher by Design Cooking Coach

Pair this with a big salad for a quick and easy weeknight meal!

Ingredients:

1 Deep dish frozen pie crust, at room temperature for 15 minutes
4 ounces canned French fried onion rings, such as French’s
3 large eggs
1 cup milk
1 cup sour cream – not fat free
1 teaspoon fine sea salt
1/2 teaspoon Worcestershire sauce
4 ounces shredded cheddar cheese
1 7–ounce can white tuna, packed in water, drained

Directions:

Preheat oven to 350

Set pie crust on cookie sheet to catch drips.

Place half of fried onions into pie crust.

In a medium bowl, whisk eggs. When lightly beaten, whisk in milk, sour cream, salt, and Worcestershire sauce. cheese and flaked tuna. Pour into crust. Top with remaining fried onions.

Bake, uncovered, for 45-50 minutes until set. Don’t overbake. Cool slightly and cut into wedges.

Notes:

Yield: 6-8 servings

Recipes: Dairy, Quiche, Tuna, Cheese, Kosher

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