Sour Cream Tuna Quiche

Name: Sour Cream Tuna Quiche
Yield: Yield: 6 to 8 servings.
Ingredients: 3 eggs; 1 cup sour cream (light or regular); Standard Butter Pastry, ½ recipe; 2 oz (60 g) chilled cheddar cheese (low-fat or regular) (½ cup grated); 1 can (3 oz/85 g) French’s French Fried Onions; ¼ tsp Worcestershire sauce; 1 can (6 oz/170 g) tuna, drained; ¾ tsp salt; dash pepper; 1 cup sour cream (light or regular); 1 cup sour cream (light or regular)

Preparation info

Yield:
6 to 8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Back due to popular demand! This recipe was in my original yellow processor book but wasn’t included in The Food Processor Bible due to space constraints, so here it is once more. This quiche does not require prebaking of the crust.

Ingredients

Standard Butter Pastry, ½ recipe
2 oz (60 g) chilled cheddar cheese (low-fat or regular) (

Fish course
Pescatarian
Pie

Method

For machines with nested bowls.

Preheat oven to 350°F. Prepare pastry as directed and place in a 9-inch glass pie plate. Flute edges, but do not prick pastry.

Grater: Grate cheese, using medium pressure. Empty bowl and set