How To make No Fuss Tuna Quiche
1 9" deep dish pastry shell;
- unbaked 1 1/2 c Low-fat milk
3 Eggs (extra-large)
1/3 c Green onions; chopped
1 tb Pimiento; chopped & drained
1 ts Dried basil; crushed
1/2 ts Salt
6 1/2 oz Tuna; drained & flaked
1/2 c 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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Hey guys I'm excited to relaunch my Holiday Helper Series! This is the first episode of 4 which will be rolling out for the next 4 weeks, giving you ideas on how to prep your house for holiday entertaining, make easy and elegant appetizers, create impressive food gifts, and set a beautiful holiday table. This week we are tackling 3 Easy Holiday Appetizers you can make with puff pastry sheets. #holidayhelpers #bissell #AD
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Thank you to Grey Poupon for sponsoring this episode! You can find their new WINE here ( –grab a bottle while it lasts!
If the words ‘kale’ and ‘frittata’ aren’t exciting to you, that’s only because you haven’t made THIS charred kale frittata! This frittata is wonderful, but this episode is more about opening your minds and hearts to everything a frittata has to offer. To further sell you, we have the delightful human, brilliant writer and frittata connoisseur Samantha Irby join us to talk about her iconic garbage frittatas, plus, the do’s and don’t’s of frittata-making.
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0:00 Tomato, tomato, but both would be good in a Frittata
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