Easy as pie! This pie forms its own crust with the
topping. This tuna pie is fairly bland, so jazzing the baked pie up with a little hot sauce or
mayonnaise will be tasty!
2, 6 oz cans tuna in water, (170 g)
drained
3/4 cup old Cheddar cheese, shredded (175
mL)
1/4 cup grated Parmesan cheese (60 mL)
4
oz cream cheese, diced (125 g)
1/4 cup chopped green onions (60 mL)
3/4 cup half-and-half cream (175 mL)
1/2 cup water (125 mL)
4
eggs
11/4
cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (300 mL)
3/4 tsp salt (3 mL)
1/2 tsp baking soda (2 mL)
1/8 tsp nutmeg (1 mL)
In medium bowl, combine tuna, Cheddar cheese,
Parmesan cheese, cream cheese and green onions.
Place in greased 9-inch (23 cm) glass pie dish.
In blender, combine cream, water, eggs, Gluten-Free
Bake Mix 2, OR Keto Bake Mix, salt, baking soda and nutmeg. Blend well.
Pour over tuna mixture.
Bake in 400°F (200°C) oven 30 minutes; cover with
foil and bake another 15 minutes, or until knife inserted in center comes out
clean. Allow to cool 5 to 10 minutes
before serving.
Yield: 8 servings
1
serving
312.3
calories
25.4
g protein
20.0
g fat
5.8
g carbs