Sundried Tomato Tuna Rice Paper Roll
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Tuna Quiche with Asparagus and Old Cheddar
Serves6
Prep Time5 min
cook Time
55 min
Time to Table75 min
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.
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USED IN THIS RECIPE
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
USED IN THIS RECIPE
PREP INSTRUCTIONS
- 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.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 470 | |
| Fat | 35 g | 54% |
| Saturated Fat | 15 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 75% | |
| Cholesterol | 185 mg | |
| Sodium | 530 mg | 22% |
| Carbohydrate | 25 g | 8% |
| Fibre | 1 g | 4% |
| Sugar | 2 g | |
| Protein | 16 g | |
| Vitamin A | 8% | |
| Vitamin C | 6% | |
| Vitamin D | 7% | |
| Calcium | 10% | |
| Iron | 15% |
Claims per serving
| Source of Protein | Source of Vitamin A |
| Source of Vitamin C | Source of Vitamin D |
| Source of Calcium | Good Source of Iron |
