No Fuss Tuna Quiche
369
An easy to prep quiche with canned tuna. Sometimes easy is good.
Ingredients
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 1 ½ | cups |
milk, low-fat
|
|
| 3 | large |
eggs
|
|
| ⅓ | cup |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
pimentos
chopped and drained |
|
| 1 | teaspoon |
basil
crushed |
* |
| ½ | teaspoon |
salt
|
|
| 6 ½ | ounces |
tuna, canned
drained and flaked |
|
| ½ | cup |
cheddar cheese
low-fat, shredded |
|
| 8 | each |
broccoli florets
|
* |
Directions
Preheat oven to 450F.
Bake pastry shell for 5 minutes; remove to rack to cool.
Reduce oven temperature to 325℉ (160℃).
For filling, in a bowl whisk together milk and eggs.
Stir in onions, pimiento, basil and salt.
Fold in tuna and cheese. Pour into prebaked pastry shell.
Bake at 325 for 30 minutes.
Meanwhile, in a saucepan steam broccoli spears over simmering water for 5 minutes.
Drain; set aside.
After 30 minutes, arrange broccoli spears, spoke-fashion, over quiche.
Bake for 25 to 35 minutes, or until a knife inserted 2" from center comes out clean.
Let stand for 5 minutes.
Cut into 8 wedges, centering a broccoli spear in each wedge.
Nutrition Facts
Serving Size 109g (3.8 oz)Amount per Serving
Calories 17451% of calories from fat
% Daily Value *
Total Fat 10g
15%
Saturated Fat 4g
20%
Trans Fat
0g
Cholesterol 94mg
31%
Sodium 393mg
16%
Total Carbohydrate
4g
4%
Dietary Fiber 0g
1%
Sugars g
Protein
21g
Vitamin A 7%
•
Vitamin C 3%
Calcium 12%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
