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No Fuss Tuna Quiche Recipe
|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)|
Serving size: Complete recipe
Calories 2543 Calories from Fat 1006
% Daily Value*
Total Fat 114 g176%
Saturated Fat 47.9 g239.5%
Trans Fat 0 g
Cholesterol 687.9 mg
Sodium 3925.3 mg163.6%
Total Carbohydrates 239 g79.8%
Dietary Fiber 50 g200.1%
Sugars 61.7 g
Protein 160 g320.5%
Vitamin A 262.4% Vitamin C 2714.7%
Calcium 179.6% Iron 117.8%
*Based on a 2000 Calorie diet
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.