{"id":539,"date":"2008-06-08T15:13:32","date_gmt":"2008-06-08T23:13:32","guid":{"rendered":"http:\/\/www.kellybeanz.com\/?p=539"},"modified":"2009-01-26T10:54:02","modified_gmt":"2009-01-26T18:54:02","slug":"tuna-quiche","status":"publish","type":"post","link":"http:\/\/www.kellybeanz.com\/?p=539","title":{"rendered":"Tuna Quiche"},"content":{"rendered":"<p>I believe that this dish is British in origin. It&#8217;s nowhere to be found in <a href=\"http:\/\/en.wikipedia.org\/wiki\/Julia_Child\">Julia&#8217;s<\/a> <a href=\"http:\/\/www.amazon.com\/Mastering-Art-French-Cooking-Fortieth\/dp\/0375413405\">repertoire<\/a>.<\/p>\n<p>S had made it for me a while ago&#8230;and it was good, but I wanted to get away from using mayonnaise &#8211; as some online recipes have called for.<\/p>\n<p>What you&#8217;ll need:<\/p>\n<ul>\n<li>one prepared pie shell &#8211; I use organic whole wheat crusts<\/li>\n<li>4 eggs<\/li>\n<li>1 cup heavy cream<\/li>\n<li>1 leek &#8211; white, yellow and light green parts only, sliced<\/li>\n<li>1 tablespoon butter<\/li>\n<li>Olive oil<\/li>\n<li>1\/3 cup crumbled goat cheese<\/li>\n<li>1 can tuna packed in spring water, well-drained and flaked<\/li>\n<li>salt &#038; fresh ground black pepper, to taste<\/li>\n<\/ul>\n<p>Melt the butter with some olive oil in a pan over medium heat, add the leeks and saute until softened and cooked down, about 7 minutes. Remove from heat and allow to cool.<\/p>\n<p>In a mixing bowl, beat the eggs, cream and salt and pepper until combined. Add cooled leeks, tuna and goat cheese. Stir to combine.<\/p>\n<p>Pour mixture into prepared and cooled pie crust. Bake at 375F for about 35-40 minutes until the top is golden brown. Let the quiche cool slightly and serve with a green salad.<\/p>\n<p>As this was a create as you go quiche, it worked out well (and tasted quite good) for S&#8217; low-key b-day dinner. I served it with a spinach &#038; romaine salad with organic grape tomatoes, english cucumber and a red wine vinaigrette. For dessert, makeshift strawberry shortcakes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I believe that this dish is British in origin. It&#8217;s nowhere to be found in Julia&#8217;s repertoire. S had made it for me a while ago&#8230;and it was good, but I wanted to get away from using mayonnaise &#8211; as some online recipes have called for. What you&#8217;ll need: one prepared pie shell &#8211; I [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[15],"tags":[109,125],"_links":{"self":[{"href":"http:\/\/www.kellybeanz.com\/index.php?rest_route=\/wp\/v2\/posts\/539"}],"collection":[{"href":"http:\/\/www.kellybeanz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.kellybeanz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.kellybeanz.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.kellybeanz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=539"}],"version-history":[{"count":2,"href":"http:\/\/www.kellybeanz.com\/index.php?rest_route=\/wp\/v2\/posts\/539\/revisions"}],"predecessor-version":[{"id":897,"href":"http:\/\/www.kellybeanz.com\/index.php?rest_route=\/wp\/v2\/posts\/539\/revisions\/897"}],"wp:attachment":[{"href":"http:\/\/www.kellybeanz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=539"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.kellybeanz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=539"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.kellybeanz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=539"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}