Tuna Quiche

Wanted to title this post “Fish Quiche” but it just did not sound right 🙂 In fact, you can make it with any kind of fish canned in water, or leftover baked fish.

Ingredients:

1 pouch of light tuna or salmon (60 g or 2.1 oz)

1 egg, lightly beaten

1 teaspoon of ff Greek yogurt

1 teaspoon of fat-free mayo (such as Banquet or Walden Farms)

1 large shiitake  or 2 smaller button mushrooms

1 small shallot, diced

Parsley, chopped

Salt, pepper to taste

Pinch of tarragon, spray of truffle-infused oil (optional)

FF non-stick spray

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