Tuna Cheese Pie

Pilates Gal's Note:

This is from More Lean and Luscious. Leftovers of this pie freeze nicely and can be reheated in a toater oven or microwave for a quick, delicious lunch. We love it so much we make two and freeze one.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 8 ounces tuna in water , drained
• 1 ounce parmesan cheese , divided
• 1 1⁄3; cups low fat cottage cheese
• 3 eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon minced onion flakes
• 1 teaspoon chicken bouillon
• 1 teaspoon Worcestershire sauce

Directions:

1. Preheat oven to 350F.
2. Arrange flaked tuna evenly in a 9 inch pie pan that has been sprayed with a nonstick cooking spray.
3. In a blender, combine half of the parmesan with remaining ingredients. Blend until smooth. Pour mixture over tuna.
4. Top with remaining parmesan. Bake, uncovered, 30 minutes, until set and lightly browned.
5. Let stand 5 minutes before serving.

Reviews

[Errrrin]

Sorry I really didn't enjoy this. I won't be making it again... It wasn't bad to where I didn't eat it, but I didn't like it.

[Newiegirl]

This was yummy! I used 1 chicken stock cube instead of the bouillon powder because I didn't have any. I think next time I make it I will mix the tuna into the cheese mixture, just to make it more like a quiche. I only cut it into 4 serves. It also took about 15 minutes longer to cook but that is probably my oven!