Small Tuna And Broccoli Crust-Less Quiche - cooking recipe

Ingredients

2 cups fresh broccoli florets, raw
1 (5 ounce) can tuna in water
2 ounces cheese, shredded
1 garlic clove, minced
1/4 cup green onion, chopped
1 large egg
1/2 cup cream
1/4 teaspoon dry mustard
3/4 teaspoon dried marjoram
salt and pepper
nutmeg, grated to taste

Preparation

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.