Pantry Staples: Tuna Rice Pie or Quiche

Every family seems to have a different version of what they consider pantry staples. Mine pantry always included eggs, rice and tuna so this tuna rice pie or quiche recipe was always in regular rotation for dinner and enjoyed cold for lunch the next day.

I don't have the original recipe but I've adapted this to suite the taste and dish size from a few I've found online. You could substitute the capsicum for any vegetable you wish such as peas and/or corn and whilst I prefer the taste using tuna in spring water, you can use a flavoured tuna but ensure that it's well drained.

Tuna Rice Pie or Quiche

Approx 6 hearty servings

Crust

2 cups cooked white rice

2 tablespoon melted butter

2 tablespoon onion, diced

1 teaspoon oregano

1 egg, lightly beaten

Filling

1 tablespoon butter

½ onion, diced

½ green capsicum, diced

3 or 4 eggs, lightly beaten

¾ cup milk

1 teaspoon oregano

1 teaspoon parsley

½ teaspoon salt

1 cup grated cheddar cheese

salt and pepper to season

1 large tin tuna in spring water, well drained and flaked

Make the Crust

Preheat oven to 180°C. In a medium bowl mix together the rice, melted butter, onion, oregano and egg. Press into the base and sides of a lightly greased 9" pie dish or casserole dish. Bake for 10-15 minutes until slightly golden and firm.

Make the Filling

Whilst the crust is baking, melt the butter in a small skillet, add the onion and capsicum and sautée over a medium heat until soft. Remove from heat.

In a large bowl or jug, mix the eggs, milk, cheese, seasonings and sautéed mixture together.

When the crust is done, top with drained flaked tuna and pour egg and cheese mixture over the top of the tuna. Careful not to overfill your dish.

Bake at 180°C for 35-45 minutes until the centre is puffy, firm and domed. A knife or skewer inserted into the centre should come out clean.

Remove the pie from the oven and let it stand for 10-15 minutes before serving.

Note: If your pie ends up being watery, next time ensure the tuna is well drained and reduce the milk by a couple of tablespoons. I use long grain but any rice will do as long as the rice is not wet or soggy before using in the crust mixture.