Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

8 slices whole meal bread, crusts removed
4 eggs
3/4 cup milk
1/2 cup natural yogurt
1 tablespoon lemon juice
Freshly ground black pepper to taste
15 oz canned tuna, drained and flaked
1/2 cup grated Cheddar cheese
2 shallots, finely chopped
1 tablespoon chopped fresh dill (optional)
Line the base of a shallow nonstick 7 x 11-inch slab tin with bread slices.
Whisk together eggs, milk, yogurt, juice and pepper.
Spread tuna over bread base. Sprinkle with cheese, shallots and dill. Carefully pour egg mixture over
tuna.
Bake at 350 degrees F for 25-30 minutes or until filling is set. Cut into squares or fingers. Serve either
hot or cold.
NOTE: This dish is great for picnics, school lunches and is a great alternative to quiche - use low-fat
alternatives for milk, yogurt and cheese if you like. Salmon may be used in place of the tuna if you
prefer.
Tuna and Herb Pie 717
Turkey Pie
2 cups chopped cooked turkey
1 (10 ounce) package frozen peas and carrots, thawed
1 cup diced celery
1 cup (4 ounces) shredded Cheddar
1 cup mayonnaise
1/2 c. soft bread crumbs
1/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
3 dashes hot sauce
1 (8 ounce) can crescent dinner rolls
Combine first 10 ingredients in a large bowl; stir well. Spoon into a lightly greased 10 x 6-inch baking
dish; set aside.
Unroll crescent roll dough into two rectangles; press long sides together to make one large rectangle.
Cut dough into 3/4-inch strips. Arrange strips in a lattice design over turkey mixture. Bake at 350
degrees F for 20 to 25 minutes or until lightly browned.
Serves 6 to 8.
Turkey Pie 718

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