8 Servings
1 Hour
Allergens
This gluten-free tuna quiche has no crust and is simply delicious. It is a wonderful addition to your Chanukah party menu or even your weekday dinner lineup. The preparation time is minimal, and it can be served warm or straight out of the fridge.
To prepare the mushroom layer, heat oil in a medium pan over medium flame.
Add the diced mushrooms and chopped onions and sauté for 5 minutes.
Add the flour and stir for 3 minutes. Add the almond milk and stir until smooth. Add the salt and pepper. Once the onions are soft, remove from heat.
Preheat oven to 350° F.
To prepare the tuna layer, combine the tuna, eggs, almond milk, mayonnaise, cornflake crumbs, onion powder, and salt in a bowl.
Place the sautéed mushroom mixture on the bottom of a 9-inch round Pyrex dish or foil pan.
Spread the tuna mixture evenly over the mushroom layer. Sprinkle cornflake crumbs on top, covering the tuna completely.
Cover and bake at 350°F for 45 minutes, or until the crumbs on top look toasted.
Made for pre-fast meal this Yom Kippur. Very nourishing. I added a bit of cheddar cheese on the top. The gluten-free flour I went with was cassava flour, but I think next time I will try a different one to adjust the consistency a bit. Came out quite tasty, plus I had enough left over to have more with my break-fast meal and more the following day. Definitely worth repeating sometime!
Try using dehydrated potato flakes instead of flour. I make tuna patties with this and it comes out great. They blend in without changing the flavor. (I would still use gluten free cornflakes for the topping or even crushed potato chips).