Tuna & Broccoli Quiche

Ingredients:

  • 2 cups Broccoli Florets (fresh, raw)
  • 5 oz. Low Sodium Albacore Tuna (rinsed twice)
  • 2 Free Range Eggs
  • ¼ cup Green Onion
  • 1/2 cup Unsweetened Coconut or Almond Milk

Spices:

  • 1 tsp. minced Garlic
  • ¼ tsp. dry mustard
  • ¾ tsp. marjoram (dried)
  • Dash of nutmeg
  • Pepper to taste

Preparation:

  • Preheat oven to 350°.
  • Chop broccoli florets into quarters.
  • Slice green onion into very thin rings.
  • Combine egg & milk substitute product of choice in a bowl, whisk in mustard, marjoram, and pepper, set aside.
  • Season 6” baking dish with 0 calorie olive oil non-stick cooking spray.

Cooking:

  • Steam broccoli till just tender.
  • Drain tuna, and pat dry. Toss together with steamed broccoli, garlic and green onion.
  • Place tossed ingredients into baking dish and distribute evenly throughout.
  • Stir egg mixture one last time and pour over broccoli & tuna evenly.
  • Sprinkle nutmeg over quiche.
  • Bake for 30 minutes, or until eggs are desired consistency.

Serving Suggestion & Tips:

  • Serves 2
  • Eat within 2 days, or freeze. Reheat in microwave for approx. 1.5 – 2 minutes.
  • Can be made into muffins if you prefer, just use extra-large muffin tin and distribute evenly.