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.