Ingredientes para Small Tuna And Broccoli Crust Less Quiche
- Fresh Broccoli Florets
- Tuna In Water
- 1/2 cup shredded sharp cheese (Gruyere, extra sharp cheddar, or Swiss)
- Garlic Clove
- Green Onion
- 2 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon dry mustard
- Dried Marjoram
- Salt And Pepper
- 1/4 teaspoon grated nutmeg
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Small Tuna And Broccoli Crust Less Quiche? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Small Tuna And Broccoli Crust Less Quiche
- Preheat oven to 350°F (175°C). Grease a 6-inch pie plate.
- Bring a small pot of salted water to a boil. Add 1 cup of broccoli florets and cook for 2 minutes until bright green and slightly tender.
- Drain the broccoli and set aside to cool slightly.
- Drain one (5 ounce) can of tuna and pat dry with paper towels.
- In a medium bowl, combine the cooked broccoli, tuna, 1 clove minced garlic, 2 tablespoons chopped green onions, and 1/2 cup of your chosen sharp cheese (Gruyere, extra sharp cheddar, or Swiss).
- Pour the broccoli and tuna mixture into the prepared pie plate and spread evenly.
- In a separate bowl, whisk together 2 large eggs and 1/4 cup heavy cream.
- Whisk in 1/2 teaspoon dry mustard, 1/4 teaspoon dried marjoram, 1/4 teaspoon salt, and a pinch of black pepper.
- Slowly pour the egg mixture over the broccoli and tuna mixture, gently tilting the pie plate to distribute evenly.
- Sprinkle 1/4 teaspoon grated nutmeg over the top.
- Bake for 30 minutes, or until the quiche is set and lightly golden brown.
- Let cool for 15 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
1g
Fat
86g
Carbs
3g
