Small Tuna And Broccoli Crust Less Quiche Recipes

Steps:

• Cook broccoli in slightly salted water until tender.
• Rinse under cold water and drain well.
• Preheat oven to 350 degrees F.
• Melt butter in a medium size pot.
• Add flour stirring until combined.
• Slowly add milk and continue stirring until sauce has thickened.
• At this point, add salt, cheese, lemon juice and mix until well combined.
• Remove pot from heat and add broccoli and tuna.
• Mix well, pour into a pyrex or glass baking dish.
• Bake covered for 35 minutes.
• Remove cover and continue baking for a further 10-20 minutes until nice and bubbly.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch baking sheet with parchment paper.
• Place tart shells on the prepared baking sheet and prick the sides and bottoms with a fork.
• Bake in the preheated oven for 8 minutes. The partial cook will help keep the pastry crispy on the bottom. Allow shells to cool slightly, in the pan, about 10 minutes.
• To make the mini-quiches: when shells are cooled but still warm, place 1 tablespoon Cheddar cheese in the bottom of 8 of the partially-baked tart shells. To 4 of the Cheddar-filled shells, add 1/2 piece of bacon, crumbled, and 1 tablespoon bell pepper. To the remaining 4 Cheddar-filled shells, add 1 tablespoon diced ham, 1 tablespoon broccoli, and 1/8 teaspoon thyme.
• Place 1 tablespoon Gruyere on the bottom of remaining partially-baked tart shells. To each of 4 of the Gruyere-filled shells, add 1 tablespoon cooked onion, 1 tablespoon of cooked, minced mushrooms, and 1/8 teaspoon garlic powder. To each of the remaining Gruyere-filled shells, add 1/4 of the diced prosciutto, 1 tablespoon cooked spinach, 1/8 teaspoon Italian seasoning blend, and a pinch of nutmeg, if using, to taste.
• Briskly stir eggs together with cream, salt, and pepper in a medium mixing bowl. Pour 1 1/2 to 2 tablespoons of the egg mixture into each of the 16 filled shells.
• Top the bacon/bell pepper mini quiches with a cherry tomato half. Top the ham/broccoli mini quiches with 1 teaspoon diced red onion. Top the onion/mushroom mini quiches with 1 teaspoon minced fresh parsley, and top the prosciutto/spinach mini quiches with 1/2 teaspoon minced fresh basil.
• Place mini quiches in the oven, and reduce heat to 350 degrees F (175 degrees C). Bake until the egg mixture is set and the crust is lightly browned, 30 to 35 minutes. Allow to cool on a rack, about 10 minutes. Serve warm.

Steps:

• In a large bowl, combine the soup, milk and lemon juice. Stir in tuna, rice and pepper. , Transfer to a greased 10-in. pie plate or quiche dish. Bake, uncovered, at 375° for 25 minutes. Top with broccoli; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
• Sprinkle broccoli, tuna and 1 1/2 cups of the cheese in baking dish.
• In large bowl, stir Bisquick mix, sour cream, milk and eggs with wire whisk or fork until blended. Pour into baking dish.
• Bake 30 to 40 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving.

Steps:

• Preheat oven to 350 F and grease well a 6 inch pie plate.
• Boil the broccoli in salted water for 2 minutes; drain and set aside. Drain tuna from can and pat dry with paper towels. In a bowl toss together the cooked broccoli, tuna, garlic, green onions, and cheese. Pour the broccoli and tuna mixture into the pie plate and spread evenly.
• In a separate bowl whisk together the egg and cream. Whisk in dry mustard, marjoram, salt and pepper. Slowly pour the egg mixture over the broccoli mixture disturbing the egg mixture evenly. Sprinkle grated nutmeg over quiche.
• Bake for 30 minutes and then let cool at room temp for about 15 minutes before serving.