Tuna Quiche - Gluten Free

 

My Tuna Quiche
Gluten Free Crustless
Keto Friendly

I'm crazy about any recipe with Tuna, but had never made a Tuna Quiche. Since I had fresh mushrooms, and other ingredients I thought would go in it, I came up with this and have to say, it's pretty good and packed with PROTEIN! I like to serve it with grapes or other fresh fruit. 

Tuna Quiche - makes 1 quiche

Preheat oven to 359º

* 1 - 6 oz can Albacore Tuna (or 2 cans) drained

1 - 1½ cups  fresh mushrooms, sliced

* ½ - ¾ cup fresh broccoli (or any other vegetable, like green pepper,       zucchini, chopped tomatoes-into bite size pieces)

* ½ cup chopped onion

* 1 - 2 Tbs butter or oil

* 4 eggs, whisked

* 1 cup mozzarella or any other other grated cheese (suggestions-Swiss, Havarti, Colby, Feta, cheddar)

* ½ cup (or less) mayonnaise (not salad dressing)

* ¼ cup cream or milk

* ½ cup cottage cheese

* Salt and Pepper to taste

* A little onion powder & garlic powder to taste

*Parsley or Chives for garnish

I love fruit with ANY kind of quiche!

Saute mushrooms, broccoli and onions in butter for 3-4 minutes but not fully cooked. 

While vegetables are cooking, put into a large bowl the whisked eggs, tuna, cream, cottage cheese, mayonnaise and spices. 

Mix together and add the sauted  veggies. Pour into greased pie plate and add more grated cheese if you wish. Sprinkle with a little fresh or dried parsley or chives for color.

Bake at 350º for 35 - 45 minutes, or until a knife comes out clean and quiche is firm and not jiggly. In MY oven I have to turn up the heat to 375º and bake about 40-45 minutes

Enjoy!

The BEST 7-Layer Salad!

 THE BEST SEVEN LAYER SALAD  (the sauce is what makes it!)

7 Layer Salad with my Special Sauce/Dressing

In a very large bowl, layer the following: 1 head lettuce, (I use Romaine & it doesn't wilt or get soggy if you have leftovers), 1½ cups fresh broccoli & 1 cup fresh cauliflower (small pieces), 1 small package (10 oz?) frozen peas (thawed), chopped sweet Vidalia onion, 1 can sliced water chestnuts, (cut in matchsticks) ½ cup cheddar cheese, ½-1 lb bacon. I use at least 12 oz or a whole pound! (cooked & crumbled-add right before serving)

Optional ingredients: diced green pepper, celery, hard boiled eggs.

SAUCE (or dressing): 1 cup Hellmanns mayonnaise (not Miracle Whip), 1 cup sour cream, ¼ - ½ cup sugar (I use ¼ cup), ¼ cup dried parmesan cheese in the plastic jar (absolutely essential and  sets it apart from other salads). Pour sauce/dressing on top of salad. Do not stir salad. Depending on how much lettuce you have, you may not need that much sauce OR if you have a huge amount of salad you may need more sauce). Cover salad and leave in refrigerator overnight without stirring. Just before serving, stir salad & add crumbled bacon (that's been heated in the microwave 10 seconds if it's been in the refrigerator overnight). Enjoy!!