In keeping with a healthier January, today I’m bringing you a recipe that not only features one of my very favorite flavor combinations, but one that you can eat at breakfast, lunch, dinner, or for a snack. You could eat this all the live long day… And I hope some of you end up doing just that.
If you’ve been following FAF for awhile, or even if you just arrived and maybe only recently ran into this nice little list, you know that the most popular recipe on my blog is my Cheesy Vegetable Quiche with Cauliflower Crust (thankyouverymuch Huffington Post for blowing me up). It may seem a bit out of place on a blog that features a lot of this and this and these, but the truth of the matter is… I have a ton of self-control when it comes to sweets. Don’t get me wrong, I loveeee me some chocolate (dark, of course), but put me in front of a huge chocolate cake or an enormous plate of this, and I will take the latter 9 out of 10 times (hey, I am allowed to be flawed).
Plus, I need to balance out all of my sweets with some savory and/or healthy once in awhile, yes? I’m glad you see it my way.
Like I said, I am a sucker for the caprese flavor combination. If you’re not familiar with the term caprese, it’s just a fancy way to say tomato, mozzarella, and basil. A lot of times you’ll see a caprese salad on the menu at an Italian restaurant… It’s literally just all 3 of those things together. On a pizza, it’s typically referred to as margherita, but that “h” in there always throws me off, so I preferred to call this quiche “caprese.” Also… Crustless Caprese Quiche. Who doesn’t love alliteration?
This quiche could not be simpler to throw together. Because it’s crustless, we can spend a lot less time getting it all together and a lot more time eating it. I like that plan. BUT! I definitely wouldn’t be mad if you put it in this crust or this crust. Report back if you try this with either one of those.
You’ll start with an onion and some garlic which you’ll sauté until just tender. The amount of onion and garlic you use is entirely up to you. I used 1/4 cup chopped onion and 2 cloves of garlic (we like it garlic-y). You can certainly use more or less of either.
Something you also may or may not like is extra tomatoes inside of your quiche. I love tomatoes, so the answer to the question “should I use more tomatoes” is always yes. Please please please know that if you go this route, you’ll want to remove all of the seeds from the tomato that you chop up. Removing the seeds will help remove some of the moisture and prevent your quiche from being soggy. Soggy quiche = sad quiche. We don’t want that. Remove those seeds.
I preferred fresh mozzarella that I shredded myself, but you’re welcome to use pre-shredded (a.k.a. what gets the quiche in your mouth faster, so… You be the judge). Part skim, whole milk… Whatever you want.
Ah, my favorite part: basil. I could sniff basil all.day.long. Fresh basil is the way to go here, and you can find a plant in the produce section of your grocery store. You’ll need 1/3 cup of packed leaves. Once you have your measuring cup packed with basil, chop it to your desired size. I chopped mine pretty small to help distribute the flavor! <– great decision
This quiche is just absolutely bursting with fresh Italian flavors. It will make your home smell amazing and you’ll be itching to get it out of the oven and onto a big ol’ plate. You can certainly get 8 slices out of this quiche, but if I’m being honest… We ate it in 4 slices. Four huge, protein-packed, flavorful slices. And I feel great about it, because: fresh vegetables, fresh produce, and fresh cheese. Go ahead and use the freshest eggs you can find to take this over the top!
If you’re looking for a healthy alternative to breakfast in this chilly weather, a creative way to change up your lunch routine, or a quick dinner you can throw together for your family, this caprese quiche is the way to go.
Plus, it’s just so darn pretty!
- ½ of a small onion, chopped (approximately ¼ cup) (I used a yellow onion)
- 1-2 cloves garlic, chopped
- 2 large Roma tomatoes, one with the seeds completely removed and chopped, the other sliced to desired thickness
- ⅓ cup packed fresh basil, chopped
- 4 ounces fresh mozzarella, shredded (pre-shredded is fine)
- 4 large eggs
- 2 large egg whites
- ¾ cup milk (any)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Preheat oven to 350ºF. Spray an 8" or 9" 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 5-6 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 ⅓ 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.
Check out some other cheesy favorites!