Curried Tuna Quiche
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It’s not a silly notion at all! Fusilli pasta adds an attractive and unusual touch to traditional quiche. Serve with a green salad. To lighten your work, use a pre-grated mozzarella and Cheddar cheese blend.
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Pastry for 9 inch (22 cm) pie shell
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Cooked fusilli pasta (about 2/3 cup,150 mL, uncooked)
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1 cup
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250 mL
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Grated zucchini (with peel), squeezed dry
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1 cup
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250 mL
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Can of flaked white tuna in water, drained
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6 oz.
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170 g
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Grated mozzarella cheese
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1/2 cup
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125 mL
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Grated medium Cheddar cheese
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1/2 cup
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125 mL
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Large eggs
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3
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3
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All-purpose flour
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1 tbsp.
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15 mL
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Curry powder
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1 tsp.
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5 mL
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Salt
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1/2 tsp.
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2 mL
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Pepper
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1/4 tsp.
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1 mL
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Skim evaporated milk
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1 1/4 cup
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300 mL
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Roma (plum) tomatoes, sliced
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2
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2
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Roll out pastry on lightly floured surface to 1/8 inch (3 mm) thickness. Line 9 inch (22 cm) pie plate. Trim and crimp decorative edge.
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Scatter next 5 ingredients in pie shell. Set aside.
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Beat next 5 ingredients in medium bowl until smooth.
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Add evaporated milk. Stir. Pour into pie shell.
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Top with tomato. Bake on bottom rack in 350°F (175°C) oven for 60 to 65 minutes until knife inserted in centre comes out clean. Let stand for 10 minutes. Serves 6.
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1 serving:
388 Calories; 19.6 g Total Fat (2.9 g Mono, 0.9 g Poly, 7.1 g Sat); 124 mg Cholesterol; 30 g Carbohydrate; 1 g Fibre; 21 g Protein; 566 mg Sodium
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Reprinted from Simple Suppers © Company's Coming Publishing Limited
For more great recipes, visit www.companyscoming.com
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