CHEF JEFF — ONE BYTE AT A TIME: Tuna Quiche

If breakfast is your bag, try this winning recipe from the California Opera Association’s Big Quiche Bakeoff.

Tuna Quiche

4 ounces mushrooms, thinly sliced

Olive oil

2 eggs, beaten

½ cup mayonnaise

2 tablespoons flour

½ cup milk

7 ounces canned albacore tuna, flaked

4 ounces Swiss cheese, grated

4 ounces Cheddar cheese, grated

½ package Lipton Recipe Secrets Onion Soup Mix

1 9-inch pie shell

Preheat oven to 350 degrees. In large saute pan over medium-high heat, saute mushrooms in olive oil until browned. Set aside. In large bowl, mix eggs, mayonnaise, flour and milk until well blended. Stir in mushrooms, tuna, Swiss cheese, Cheddar cheese and soup mix. Pour into 9-inch pie shell. Bake until set, about 40 to 45 minutes.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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