No Fuss Tuna Quiche
- Main Ingredient: Various Fish Tuna Cheese Eggs Broccoli Pear
- Course: Quiches and souffles Various Main Dishes
- Yield:
No Fuss Tuna Quiche ingredients
- 1 9" deep dish pastry shell; unbaked
- 1 1⁄2 c Low-fat milk
- 3 Eggs (extra-large)
- 1⁄3 c Green onions; chopped
- 1 T Pimiento; chopped & drained
- 1 t Dried basil; crushed
- 1⁄2 t Salt
- 6 1⁄2 oz Tuna; drained & flaked
- 1⁄2 c Low-fat cheddar cheese; shredded
- 8 Spears broccoli (4" each)
Cooking No Fuss Tuna Quiche
1. Preheat oven to 450. Bakei pastry shell for 5 minutes; remove to rack to cool.
2. Reducei oven temperature to 325. For filling, in a bowl whisk together milk and eggs.
3. Stiri in onions, pimiento, basil and salt.
4. Foldi in tuna and cheese.
5. Pour into prebaked pastry shell.
6. Bake at 325 for 30 minutes.
7. Meanwhile, in a saucepan steam broccoli spears over simmering water for 5 minutes.
8. Drain; set aside.
9. After 30 minutes, arrange broccoli spears, spoke-fashion, over quiche.
10. Bake for 25-35 minutes, or until a knife inserted 2" from center comes out clean.
11. Let stand for 5 minutes.
12. Cut into 8 wedges, centering a broccoli spear in each wedge.
13. Note: If desired, 1 cup chopped broccoli may be added to the filling before baking.
14. 226 calories per serving.
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