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Preheat oven to 450F. Bake pastry shell for 5 minutes, then remove to rack to cool. Reduce oven temperature to 325F. 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 325F for 30 minutes. Meanwhile, in a saucepan steam broccoli spears over simmering
water for 5 minutes. Drain and set aside. After 30 minutes, arrange broccoli spears, spoke-fashion, over quiche. Bake for 25-35 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. Note: If desired, 1 cup chopped broccoli may be added to the filling before baking. Yields 8 slices of delicious tuna
quiche.
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