Broccoli Tuna Quiche

David Priestley

1 lb of broccoli (chopped into 1 inch cubes)
1 red onion
5 large eggs
6oz extra sharp cheddar cheese
7oz of albacore tuna
1/2 cup of olive oil ailoi
1/2 cup of creme fraiche
1 teaspoon vinegar based hot sauce
Salt and Pepper to taste

Chop the broccoli into 1 inch cube pieces, coat in olive oil and salt & pepper.  Roast in a pan @425F for 14 minutes, flip halfway through.  

Slice an onion along the poles, about 1/4 inch thick.  Saute in olive oil for 5 minutes on medium-high heat.  

In a large bowl, whisk together the eggs until they are pale.  Add the ailoi, hot sauce, creme fraiche, salt & pepper to taste and whisk until smooth.  Shred the cheddar cheese and gently stir into the egg mixture.  Grease the bottom of an 11 inch tart pan.  Layer on the bottom of the tart pan the sauteed onions, then broccoli, then the tuna broken into 1/3 inch flakes.  Pour the egg mixture on top and smooth until flat.  Bake @350 for 35 minutes.  

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