Tuna Quiche
May 12th, 2010 PrintThanks to Jessica Leiser from Pomona, New York for sharing this recipe!
Ingredients:
1 tablespoon margarine
2 tablespoon flour
2 eggs
1/2 cup milk
8 oz cheese (sharp varieties work best, using a mild cheese doesn’t lend any flavor)
7 ounce can of tuna
1 frozen pie crust (or use your own favorite home made )
several frozen onion rings
Directions:
1. Blend margarine, flour, eggs, cheese, and tuna with an immersion blender or food processor until creamy.
2. Pour mixture into pie crust and arrange onion rings in a circle around the top of the quiche with one in the center.
3. Bake at 350 for approximately 45 minutes or until golden brown on top.
4. Cool slightly and serve. (Initial cooling is essential otherwise the quiche won’t properly congeal and will be runny when you cut it.)
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One should not cook fish and dairy together. (my husband won’t even eat fish and dairy on the same plate…)
Not cooking and eating fish and dairy together is a nice stringency but many people do it together and it is perfectly fine and kosher. Think lox and cream cheese…
Fish and Dairy a no no???? I have never in my entire FFB life heard of such a thing! Wow, you learn something new and “different” every day!
she must be sefardi??does this taste,mushy??
Not at all mushy. The same consistency as a regular quiche. Just let it cool slightly before slicing.