Sour Cream Tuna Quiche

Sour Cream Tuna Quiche
Source: Pleasures of your Processor (out of print)

This recipe does not require pre-baking of the crust.

Pastry for 9-inch pie crust
2 oz. Cheddar cheese (1/2 cup grated)
3 eggs
1 cup sour cream
3/4 tsp. salt
dash pepper
1/4 tsp. Worcestershire sauce
6 1/2 to 7 oz. can tuna, well-drained
3 oz. can onion rings

Prepare your favorite pastry and place it in a 9-inch Pyrex pie plate. Flute edges, but do not prick pastry.

Grater: Grate cheese, using medium pressure.Empty bowl and insert Steel Blade. Process eggs, sour cream, salt, pepper and Worcestershire sauce for a few seconds to blend. Add tuna and cheese. Process with 3 or 4 very quick on/off turns, just until mixed.

Place half the onion rings in a single layer in the pie shell. Add tuna mixture, then top with remaining onion rings. Bake immediately in a preheated 350 degrees F oven about 45 minutes, until set and golden.

Yield: 6 to 8 delicious servings. May be frozen.