No Fuss Tuna Quiche
|9 inch unbaked pastry shell||1|
|Low fat milk||1 1⁄2 Cup (24 tbs)|
|Chopped onions||1⁄3 Cup (5.33 tbs)|
|Chopped drained pimiento||1 Tablespoon|
|Dried basil leaves||1 Teaspoon, crushed|
|Canned tuna||6 1⁄8 Ounce, drained, flaked (1 Starkist Can)|
|Shredded low fat cheddar cheese||1⁄2 Cup (8 tbs)|
Preheat oven to 450°F.
Bake pastry shell for 5 minutes; remove to rack to cool.
Reduce oven temperature to 325°F.
For filling, in large 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°F for 30 minutes.
Meanwhile, in a saucepan steam broccoli spears over simmering water for 5 minutes.
Drain; set aside.
After 30 minutes baking time, arrange broccoli spears, spoke-fashion, over quiche.
Bake 25 to 35 minutes more or until a knife inserted 2 inches from center comes out clean.
Let stand for 5 minutes.
Cut into 8 wedges, centering a broccoli spear in each wedge.