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cindygwest

Crustless Caprese Quiche

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This caprese themed crustless quiche is amazing. Make some extra for later use, it can be wrapped and stored for up to 4 days in the fridge or in the freezer for up to 2 months.

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Rate this recipe 4.5/5 (19 Votes)

Ingredients

  • 1/4 cup onion, chopped
  • 1 to 2 cloves garlic, chopped
  • 2 large Roma tomatoes, one with the seeds completely removed and chopped, the other sliced to desired thickness
  • 1/3 cup fresh basil, chopped, packed
  • 4 ounces fresh mozzarella, shredded (pre-shredded is fine)
  • 4 large eggs
  • 2 large egg whites
  • 3/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Details

Servings 8
Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

Preheat oven to 350ºF. Spray an 8 or 9-inch pie plate with non-stick spray. Set aside.

Spray a large skillet with non-stick spray and heat over medium-high heat. Add chopped onion and garlic (and a pinch of salt and black pepper) and cook for 5 to 6 minutes, stirring frequently, or until tender. Spoon onion and garlic into a medium bowl and allow to cool.

Slice one of your tomatoes in half and scoop out as many of the seeds as you can (to prevent quiche from getting soggy). After seeds are removed, chop tomato and add to onion/garlic mixture.

Pack washed basil leaves into 1/3 cup measuring cup, then chop to desired size (I chopped mine quite small). Add chopped basil to onion/garlic and tomato mixture and stir well. Spoon this mixture into the bottom of your pie plate and spread into an even layer. Top with mozzarella and set aside.

In a medium bowl, preferably with a spout, whisk the eggs, egg whites, milk, salt, and pepper until thoroughly combined. Pour the egg mixture evenly on top of cheese layer. Lay tomato slices gently on top of egg mixture (overlapping slices is fine). It is ok if egg mixture comes up over tomato slices. Sprinkle salt and black pepper on top of tomato layer.

Bake for 50 minutes or until filling is set. Cool for 10 minutes on a wire rack before serving.

Cover tightly and store in the refrigerator up to 4 days, or in the freezer up to 2 months. Thaw in fridge overnight and bake at 350ºF for about 20 minutes.

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