Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 9" deep dish pastry shell; 1 ts Dried basil; crushed
- unbaked 1/2 ts Salt
1 1/2 c Low-fat milk 6 1/2 oz Tuna; drained flaked
3 Eggs (extra-large) 1/2 c Low-fat cheddar cheese;
1/3 c Green onions; chopped - shredded
1 tb Pimiento; chopped drained 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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