Recipe: No Fuss Tuna Quiche (StarKist Tuna, 1990)

NO FUSS TUNA QUICHE

"Frozen or refrigerated rolled pastry works well for this recipe."

1 unbaked 9-inch deep dish pastry shell
1 1/2 cups low-fat milk
3 extra-large eggs
1/3 cup chopped green onions
1 tablespoon chopped drained pimiento
1 teaspoon dried basil, crushed
1/2 teaspoon salt
1 (6 1/2 ounce) can StarKist Tuna, drained and flaked
1/2 up shredded low-fat Cheddar cheese
8 spears (4 inches each) broccoli

Preheat oven to 450 degrees F.

Bake pastry shell for 5 minutes; remove to rack to cool.

Reduce oven temperature to 325 degrees F.

TO MAKE THE 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 degrees F for 30 minutes.

Meanwhile, in a saucepan steam broccoli spears over simmering water for 5 minutes. Drain; set aside.

After quiche has baked for 30 minutes, arrange broccoli spears, spoke-fashion, over quiche. Bake for 25 to 35 minutes, or until a knife inserted 2 inches from center comes out clean. Let stand for 5 minutes.

TO SERVE:
Cut into 8 wedges, centering a broccoli spear in each wedge.

VARIATION:
If desired, 1 cup chopped broccoli may be added to the filling before baking.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: StarKist Sensational Tuna, Favorite Recipes, StarKist Food Company, March 1990 Sp. Ed.