Tuna Quiche recipe



Tuna Quiche


   9" deep dish Pastry Shell, unbaked
   1 1/2 cup low-fat Milk
   3 Eggs (extra-large)
   1/3 cup Green Onions, chopped
   1 Tbsp Pimiento, chopped & drained
   1 tsp dried Basil, crushed
   1/2 tsp Salt
   1 can Tuna, drained & flaked
   1/2 cup low-fat Cheddar Cheese, shredded
   8 Spears broccoli (4" each)




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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