|1||9" deep dish pastry shell; unbaked|
|1½ cup||Low-fat milk|
|⅓ cup||Green onions; chopped|
|1 tablespoon||Pimiento; chopped & drained|
|1 teaspoon||Dried basil; crushed|
|6½ ounce||Tuna; drained & flaked|
|½ cup||Low-fat cheddar cheese; shredded|
|8||Spears broccoli (4" each)|
Preheat oven to 450. Bake pastry shell for 5 minutes; remove to rack to cool. Reduce oven temperature to 325.
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 325 for 30 minutes. Meanwhile, in a saucepan steam broccoli spears over simmering water for 5 minutes. Drain; 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. 226 calories per serving.
(MM'd by Nancy Hagfors - GXDB48A on Prodigy; N.HAGFORS on GEnie)
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