EASY TUNA AND ZUCCHINI QUICHE

I was invited to a 'pot-luck' dinner and this was one of the dishes I took. This quiche was definitely a hit with some coming back for seconds. This recipe is one which is best prepared as required but it is so easy to make that, like myself, you too can make this just over an hour before you leave home. I have to say, it's a great feeling walking into a friend's home with your hands full of freshly-made quiche which is still warm from the oven. 

                              
                                   EASY TUNA AND ZUCCHINI QUICHE


125g Pkt Savoury Cheese Crackers
60g Butter, melted
1/2 cup grated Parmesan Cheese
185g can Tuna Chunks in Springwater, drained
1 large(180g) Zucchini, grated
125g can Corn Kernels, drained
5 x 59g Eggs
1/2 cup Sour Cream


1. Process cheese crackers in a food processor until finely crumbed. Transfer
    crumbs to a bowl, stir in butter and parmesan.


2. Press three-quarters of the crumb mixture over base and sides of a 23cm
    pie dish. Reserve the remaining crumb mixture.


3. In a bowl, combine tuna, zucchini and corn.Spread over pie base.


4. Whisk eggs and sour cream together in a bowl, season with salt and pepper 
    and pour over filling. Sprinkle remaining crumb mixture on top.


5. Bake in a 180 degrees celsius oven for 35-40 minutes or until set. Stand
    for 5 minutes before cutting. Serve warm with salad. Serves 4-6.