Tuna Quiche with Asparagus and Old Cheddar
Here's a perfect hot and heavenly lunch or dinner meal that can be made ahead and refrigerated. Just pop in the oven to bake, while spending quality time with the family.
| Serves/Makes: | 6 |
| Preparation Time: | 15 Minutes |
| Baking Time: | 55 Minutes |
| Time to Table: | 70 Minutes |
Tuna Quiche with Asparagus and Old Cheddar Ingredients
| 1 | Deep pastry crust, 8”, uncooked |
| 3 | Eggs |
| 1 cup (250 mL) | Whip cream, 35 % |
| 1 tbsp (15 mL) | Dijon mustard |
| ¼ stack | Fresh thyme, chopped |
| To taste | Salt and black pepper |
| ½ cup (125 mL) | Asparagus tips, cooked |
| 2 | Portabella, cooked and sliced |
| 3 cans (85g each) | Clover Leaf Flaked Light Tuna – Tomato & Onion |
| 1/2 cup (125 mL) | Old cheddar, grated |
Preparation
- Preheat oven to 400 F (200 C). Poke the pastry with a fork, cover it with aluminum foil and add (pie) weights or dried beans to avoid the bottom from rising. Bake for 20 minutes. Set aside.
- Reduce oven temperature to 375 F (190 C). In a bowl, whip the eggs with the cream to combine. Whip some more adding the mustard, thyme, salt and pepper.
- Put the baked pastry crust on a baking sheet. Place asparagus, portabella and tuna in the crust. Pour the egg mixture into the crust, add in the cheddar.
- Bake in center of oven for 35 minutes or until egg topping is well cooked on the edges but still slightly soft in center.
- Let cool for at least 15 minutes before cutting and serving.
Nutrients Per Serving
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CLAIMS PER SERVING- Source of Vitamin A - Source of Vitamin C - Source of Vitamin D - Source of Calcium - Good Source of Iron |
