TUNA AND HERB PIE

8 slices whole meal bread, crusts removed
4 eggs
3/4 cup milk
1/2 cup natural yogurt
1 tablespoon lemon juice
Freshly ground black pepper to taste
15 oz canned tuna, drained and flaked
1/2 cup grated cheddar cheese
2 shallots, finely chopped
1 tablespoon chopped fresh dill (optional)

Line the base of a shallow nonstick 7 x 11-inch slab tin with bread slices. Whisk together eggs, milk, yogurt, juice and pepper. Spread tuna over bread base. Sprinkle with cheese, shallots and dill. Carefully pour egg mixture over tuna. Bake at 350°F for 25-30 minutes or until filling is set. Cut into squares or fingers. Serve either hot or cold.

Note: This dish is great for picnics, school lunches and is a great alternative to quiche - use low-fat alternatives for milk, yogurt and cheese if you like. Salmon may be used in place of the tuna if you prefer.