Lunch

Kel's Tuna and Vege Quiche is for Lunch.

Kel's Tuna and Vege Quiche takes 20 minutes to prepare.

Kel's Tuna and Vege Quiche takes 40 minutes to cook.

Kel's Tuna and Vege Quiche makes 8 servings.

The ingredients for Kel's Tuna and Vege Quiche are:

Potato, raw, 6 medium (2-1/4" to 3-1/4" dia.)
Egg, fresh, 4 medium
Spinach, frozen, 1 package (10 oz) yields (heated/wilted)
Edam Cheese (grated), 100 grams
Mushrooms, fresh, 1 cup, slices
Tuna, Canned in Light Oil (drained), 1 can
Milk, nonfat, .75 cup
Dill weed, dried, 1 tsp
Pepper, ground black, 1 tbsp
Onion, 1/2 finely diced

Here is how you make Kel's Tuna and Vege Quiche:

Preheat oven to 200Deg.Lightly spray quiche dish with olive oil.Chop potatoes & boil until just tender.In a separate bowl, mix together the 4 eggs, dill, ground black pepper, tuna (drained), milk, Spinach (wilted), mushrooms (sliced) and grated cheese.Add drained potatoes once cooled a little.Add all to quiche dish. Top with rest of grated Edam cheese.Cook in hot oven for around 40-45 minutes (until no liquid and is golden on top.Cut into slices and enjoyServing Size: makes 8 good sized slicesNumber of Servings: 8Recipe submitted by SparkPeople user KELLY_NZ.

The nutritional information for Kel's Tuna and Vege Quiche is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 263.6

• Total Fat: 7.7 g
• Cholesterol: 96.9 mg
• Sodium: 203.0 mg
• Total Carbs: 32.2 g
• Dietary Fiber: 4.8 g
• Protein: 17.4 g

The dietary needs meet for Kel's Tuna and Vege Quiche is Low Fat