Tuna-Broccoli Quiche
A savory tuna and broccoli quiche with a creamy filling, Parmesan cheese, and dill, perfect for brunch, lunch, or light dinner, appealing to family and friends alike.
Ingredients
Instructions
- Thaw the frozen broccoli and drain between paper towels.
- Combine milk, eggs, tuna fish, Parmesan cheese, dill weed, salt, and broccoli in a bowl.
- Mix well until all ingredients are evenly incorporated.
- Pour the mixture into an unbaked pie crust.
- Bake at 350°F for 50 to 55 minutes, or until a knife inserted into the center comes out clean.
- Let stand for 10 minutes before serving with lemon wedges.
Tips & Substitutions
For a richer flavor, consider adding a pinch of nutmeg to the egg mixture. If you don’t have Parmesan cheese, feta or cheddar can be great substitutes. To save time, you can use fresh broccoli instead of frozen; just blanch it briefly before adding. Ensure the broccoli is well-drained to prevent a soggy quiche. If you're short on time, a pre-made crust works perfectly.
Serving Suggestions
Serve the Tuna-Broccoli Quiche warm or at room temperature, garnished with lemon wedges for a bright touch. It pairs beautifully with a fresh green salad or a side of roasted potatoes. For a more substantial meal, consider serving it alongside a cup of soup or a light seafood dish like Quick Tuna Dip.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual slices for quick reheating, but the crust may not stay as crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna-Broccoli Quiche contains roughly 603 calories, with 13g protein, 94g carbohydrates, and 20g fat. It is an excellent source of calcium (31% of the Daily Value), iron (30% of the Daily Value), and protein (26% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1742mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, you can use fresh broccoli! Just blanch it briefly in boiling water until tender, then drain and chop before adding it to the quiche mixture. This will give you a fresher taste and texture.
How can I make this quiche gluten-free?
To make the quiche gluten-free, use a gluten-free pie crust. There are many options available in stores, or you can make your own using almond flour or gluten-free flour blends. The filling is naturally gluten-free, so you're all set with that!
What is the best way to reheat the quiche?
The best way to reheat the quiche is in the oven. Preheat to 350°F and bake for about 15-20 minutes until warmed through. This helps keep the crust crispy. You can also microwave individual slices, but the crust may not retain its texture as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).