Albacore Quiche

By AnneS

Ingredients

• Quiche
• 2 cans Albacore Tuna
• 1 refrigerated or frozen pie crust for a 9" pie
• 1/2 cup sliced scallions, white and green parts
• 4 oz. sliced white mushrooms
• 2 Tablespoons olive oil
• 6 eggs
• 2/3 cup heavy cream
• 3/4 cup whole milk
• 6 oz. Swiss cheese, shredded
• 1/4 teaspoon nutmeg (?)

Preparation

Step 1

Preheat oven to 425 degrees.

Place pie crust in a 9" pie plate. Line with foil and pie weights or dried soup beans. Bake for 10 minutes. Remove foil and weights and bake an additional 5 minutes. Cool crust, in pie plate, on wire rack.

Cook mushrooms and scallions in olive oil in a medium saucepan over medium heat until softened.

Mix eggs, cream, and milk together in a separate bowl.

Break apart tuna and spread over the bottom of crust, covering well. Top tuna with mushrooms, scallions and cheese.

Pour egg and cream mixture over tuna and mushroom mixture being careful to not over fill the crust. You may have a little of the liquid left over. Make sure cheese is spread evenly throughout the pie. Sprinkle with nutmeg.

Bake at 425 degrees for about40 minutes, until the center no longer wiggles.

Serve warm. Serves 8.