No Fuss Tuna Quiche
An easy to prep quiche with canned tuna. Sometimes easy is good.
pie shell (9 inch)
scallions, spring or green onions
chopped and drained
drained and flaked
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.