Source: Enlitened Kosher Cooking by Nechama Cohen

Classic quiche made with canned tuna, mushrooms, scallions, herbs, and spices.

Servings

2 medium eggs
2 egg whites
12 oz Fish, tuna, white, with water, drained, can , chopped (or salmon)
2 chopped green bell peppers , seeded and finely diced
2 tsp dried parsley
1 tsp ground oregano
4 scallions , finely chopped (see Tip below)
8 oz canned mushroom slices, drained
2 medium garlic cloves , finely minced
1 cup hot red pepper flakes (optional)
1 canola cooking spray

1 Preheat oven to 350 degrees F. Spray an 8-inch cake pan with non-stick cooking spray. Line with baking paper and spray again.
2 In a large bowl beat eggs lightly and stir in remaining ingredients. Mix well and pour into prepared pan. Bake for 30 minutes or until set.
3 Cut into wedges and serve hot or cold.

Variation: For added flavor, fry 1 small sliced onion with 1 tablespoon oil. Add the chili pepper flakes and garlic. Then mix with the rest of the ingredients and bake. Tip: When using leeks and scallions, discard the bulb, outer layer and dark green parts. Slice in half and wash carefully to remove all sand.