Source: Enlitened Kosher Cooking by Nechama Cohen

Egg based herbed mushroom quiche with tuna.

Servings

2 raw large eggs
2 egg whites
12 oz Fish, tuna, light, unsalted, canned, with water, drained , chopped (or salmon)
2 chopped green bell peppers , seeded and finely diced
2 tsp dried parsley
1 tsp oregano leaves
4 scallions , finely chopped (see Tip below)
8 oz Mushrooms, canned, drained, slices
2 medium garlic cloves , peeled and finely minced
1 tsp ground red pepper (cayenne) (optional)
1 cooking spray

1 Preheat oven to 350 degrees F. Beat eggs lightly and stir in remaining ingredients. Mix well.
2 Spray an 8-inch cake pan with non-stick cooking spray. Line with baking paper.
3 Spray again and pour mixture into the pan. Bake for 30 minutes or until set.
4 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.