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January 27, 2020

Crustless Caprese Quiche

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A crustless, low-carb quiche bursting with flavorful basil, creamy mozzarella, and juicy tomatoes.A crustless, low-carb quiche bursting with flavorful basil, creamy mozzarella, and juicy tomatoes.A crustless, low-carb quiche bursting with flavorful basil, creamy mozzarella, and juicy tomatoes.A crustless, low-carb quiche bursting with flavorful basil, creamy mozzarella, and juicy tomatoes.

A crustless, low-carb quiche bursting with flavorful basil, creamy mozzarella, and juicy tomatoes.

Crustless Caprese Quiche: A crustless, low-carb quiche bursting with flavorful basil, creamy mozzarella, and juicy tomatoes.

Wayyy back in 2015, I published this recipe on a whim, because it was something I was craving. Since then, it’s become one of the most popular recipes on my blog, and it’s one we make often. It always gets rave reviews, especially on Pinterest.

It fits really well with a healthier mindset for January, and I hope you’ll take all of its positive feedback as a reason to give it a try!

This recipe 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.

Crustless Caprese Quiche: A crustless, low-carb quiche bursting with flavorful basil, creamy mozzarella, and juicy tomatoes.

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 one of 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 cake batter puppy chow and brownie batter puppy chow and brownie cookies, 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).

Crustless Caprese Quiche: A crustless, low-carb quiche bursting with flavorful basil, creamy mozzarella, and juicy tomatoes.

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.

WHAT IS CAPRESE?

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?

Crustless Caprese Quiche: A crustless, low-carb quiche bursting with flavorful basil, creamy mozzarella, and juicy tomatoes.

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 cauliflower crust or this FAVORITE pie crust. Report back if you try this with either one of those.

Crustless Caprese Quiche: A crustless, low-carb quiche bursting with flavorful basil, creamy mozzarella, and juicy tomatoes.

SIMPLE INGREDIENTS, EASY METHOD

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.

Crustless Caprese Quiche: A crustless, low-carb quiche bursting with flavorful basil, creamy mozzarella, and juicy tomatoes.

VERY IMPORTANT TIP FOR PERFECTING YOUR QUICHE

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.

Crustless Caprese Quiche: A crustless, low-carb quiche bursting with flavorful basil, creamy mozzarella, and juicy tomatoes.

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

Crustless Caprese Quiche: A crustless, low-carb quiche bursting with flavorful basil, creamy mozzarella, and juicy tomatoes.

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!

Crustless Caprese Quiche: A crustless, low-carb quiche bursting with flavorful basil, creamy mozzarella, and juicy tomatoes.

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.

Crustless Caprese Quiche: A crustless, low-carb quiche bursting with flavorful basil, creamy mozzarella, and juicy tomatoes.

Plus, it’s just so darn pretty!

Crustless Caprese Quiche: A crustless, low-carb quiche bursting with flavorful basil, creamy mozzarella, and juicy tomatoes.
Print Recipe
5 from 16 votes

Crustless Caprese Quiche

A crustless, low-carb quiche bursting with flavorful basil, creamy mozzarella, and juicy tomatoes.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 8 servings

Ingredients

  • 1/2 Tablespoon olive oil
  • 1/2 of a small onion chopped (approximately 1/4 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
  • 1/3 cup packed fresh basil chopped
  • 4 ounces fresh mozzarella shredded (pre-shredded is fine)
  • 4 large eggs
  • 2 large egg whites
  • 3/4 cup milk any
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Preheat oven to 350ยบF. Spray an 8" or 9" pie plate with olive oil. Set aside.
  • In a large skillet over medium-high heat, heat the olive oil. Add chopped onion and garlic and cook for 5-6 minutes, stirring frequently, or until tender. Remove from heat 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. Stir to combine.
  • 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 again to combine. 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 additional salt and black pepper on top of tomato layer, if desired.
  • Bake quiche for 50 minutes or until filling is set. Cool for 10 minutes on a wire rack before serving. Cover leftovers 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 350ยบF for about 20 minutes.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

 

Check out some other cheesy favorites!

Cheesy Vegetable Quiche with Cauliflower Crust

Cheesy Enchilada Quinoa Casserole

Cheesy Enchilada Quinoa Casserole: A quick, healthy, and gluten free enchilada casserole full of spicy flavors, lots of cheese, and nutrient-rich quinoa.

Crustless Mushroom & Tarragon Quiche

Crustless Mushroom & Tarragon Quiche: This incredibly flavorful quiche features earthy mushrooms, aromatic tarragon, and ultra creamy tarragon ginger cheese. Great for a hearty low-carb meal.

 

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Filed Under: Breakfast, Gluten Free, Healthy Choices, Popular, Savory Tagged With: basil, cheese, egg whites, eggs, garlic, milk, mozzarella, onions, tomatoes

Reader Interactions

Comments

  1. Amy says

    January 14, 2015 at 4:13 AM

    In my lunchbox next week!! I love caprese salad and when I was in Italy a few years ago I think I survived on caprese salad and gelato for the whole three weeks ๐Ÿ™‚
    I love the colours, healthy ingredients, and super soaked flavours in this recipe! Can’t wait to make it and eat it all up!!! I wish I had your restraint around sweets – I have to get them out of the house straight away or they are going in my belly sliver by sliver (I’m one of those people…)

    Reply
    • Lynn says

      January 14, 2015 at 5:20 PM

      Caprese salad and gelato sounds like something I could get used to! A gelato shop just opened up downtown where we live and we got huge bowls of it this past weekend (to ring in our ice cream-less 2014) and it was an amazing decision.
      You sound like Matt when it comes to sweets… He does bit by bit until he’s eating the whole lot. I’ve trained myself for just a couple bites and then SEND IT AWAY!

      Reply
  2. Trisha @ The Ham & Cheese Of It says

    April 19, 2015 at 8:37 AM

    5 stars
    Thank you for upping my brunch game with this recipe! Can’t wait to bring it to my next new mom’s meet up group!

    Reply
    • Lynn says

      April 19, 2015 at 9:11 AM

      Haha, you are so welcome, Trisha! That’s a winner recipe! Enjoy ๐Ÿ™‚

      Reply
  3. Vicki says

    May 11, 2015 at 3:33 PM

    can you make this ahead a freeze?

    Reply
    • Lynn says

      May 11, 2015 at 5:35 PM

      Vicki, yes. Cover tightly and freeze up to 2 months. Thaw in fridge overnight.

      Reply
  4. KPdvm says

    June 28, 2015 at 4:17 PM

    We all know that at “Crustless Quiche” is a Frittata, right? ALways a yummy choice with any of your favorite ingredients! A great ‘go to’ technique to know.

    Reply
    • Lynn says

      June 28, 2015 at 6:17 PM

      I agree– great way to make a healthy meal that makes leftovers!

      Reply
  5. Laura says

    July 7, 2015 at 8:37 AM

    Do you know how many calories per serving? Thank you!

    Reply
    • Lynn says

      July 7, 2015 at 8:51 AM

      Hi Laura, I do not. A calorie calculator on Google can help you!

      Reply
      • Kemmy says

        July 15, 2015 at 4:32 PM

        Should also do a points plus for Weight Watchers. I would try this recipe in muffin tins using fresh mozzarella.

        Reply
        • Lynn says

          July 15, 2015 at 7:32 PM

          If you do, you’ll have to let me know how you like it!

          Reply
  6. Darlene says

    July 14, 2015 at 4:11 PM

    When reheating
    What temp and for how long

    Reply
    • Lynn says

      July 14, 2015 at 5:31 PM

      Thanks for catching that I didn’t add those directions to the recipe, Darlene! I’ll add that right now. Thaw in fridge overnight and bake at 350ยบF for about 20 minutes.

      Reply
  7. Peg says

    July 26, 2015 at 1:51 PM

    Has anyone used Almond milk instead of dairy milk for this recipe?

    Reply
    • Lynn says

      July 26, 2015 at 1:54 PM

      Yes! Just be sure to use unsweetened.

      Reply
  8. Joetta says

    August 17, 2015 at 5:16 PM

    Has anyone tried adding some balsamic?

    Reply
    • Lynn says

      August 17, 2015 at 5:16 PM

      Joetta, not that I know of yet, but if you do, let me know! I’m sure it would be delicious!

      Reply
  9. Alima says

    September 20, 2015 at 9:58 AM

    Could you use 6 whole eggs? Whats the reason for 2 whites? Does it change the consistency or you were just trying to lighten the calories? (I just hate wasting the yolks from my farm fresh eggs). Thanks!

    Reply
    • Lynn says

      September 20, 2015 at 10:09 AM

      Alima, you certainly can! I was just trying to keep it light and lower in fat since there is a lot of cheese. The recipe will not change much if you decide to keep your two yolks!

      Reply
  10. Lauren says

    November 21, 2015 at 8:00 AM

    Are leftovers good when microwaved? Thinking about bringing this for breakfast at Thanksgiving, but need to make the night before so I don’t take up oven space. Thanks!!

    Reply
    • Lynn says

      November 21, 2015 at 8:04 AM

      Lauren, yes. Leftovers are even better, in my opinion!

      Reply
  11. Val says

    January 27, 2016 at 9:46 AM

    can you do all the prepping and store in the fridge overnight, then bake in the morning? How far in advance can you prep and keep in fridge (unbaked)?
    thanks

    Reply
    • Lynn says

      January 27, 2016 at 5:00 PM

      Hi, Val! Thanks for stopping by and checking out my recipe. I would say this should not sit in the fridge for more than 12 hours. Cover tightly and maybe save the sliced tomatoes to put on the top for right before baking, just so they don’t sink. Let me know how it works out if you try it!

      Reply
  12. Lauren says

    March 4, 2016 at 12:59 PM

    How much basil do you use? My computer won’t show your cup measurement for some reason! Can’t wait to make for brunch on Sunday!

    Reply
    • Lynn says

      March 4, 2016 at 7:07 PM

      Hi Lauren, it’s 1/3 cup! Enjoy!

      Reply
  13. Geneva Miller says

    April 1, 2016 at 1:27 PM

    5 stars
    I made this for a brunch baby shower a few weeks ago and it was delicious!! Several of us are on “diets” so it was perfect to counteract the lovely pastries and casseroles! Everyone loved it. I will definitely be making this again. =)

    Reply
    • Geneva Miller says

      April 1, 2016 at 1:29 PM

      5 stars
      I also meant to note, I ended up using the basil paste in the produce section just for sheer convenience and it turned out great. Another poster asked about calories, mine came to be right at 90 calories per 1/8 slice.

      Reply
      • Lynn says

        April 1, 2016 at 5:31 PM

        I’m so glad you enjoyed it, Geneva! Thanks for the feedback! And the nutrition info ๐Ÿ™‚

        Reply
  14. MJ says

    August 22, 2016 at 4:52 PM

    5 stars
    Made this today with garden tomatoes. It came out so delicious and I can’t wait to make it again and again. Very easy to make and love that it’s crust less. โค๏ธ

    Reply
    • Lynn says

      August 23, 2016 at 9:04 AM

      So glad you enjoyed it, MJ!

      Reply
  15. Karlie Gas says

    October 8, 2016 at 3:16 PM

    5 stars
    Made this week, had to use basil in a jar as that is what I had on hand. Fabulous all week. Now to make some up to freeze in individual portions!

    Reply
    • Lynn says

      October 8, 2016 at 4:14 PM

      So glad you enjoyed the recipe, Karlie! It’s a reader (and personal!) fav!

      Reply
  16. barbaramanolache says

    January 29, 2017 at 5:54 PM

    5 stars
    And even into 2017 this recipe is great – it has the wonderful custard of the traditional quiches and your special additions – how clever – the caprese – 2 in 2 weeks so far! Thanks so much and happy new year – just found you by chance – so happy ๐Ÿ™‚

    Reply
    • Lynn says

      January 30, 2017 at 5:04 PM

      Thanks so much for your sweet words, Barbara! So glad you’re enjoying the recipes you’ve found.

      Reply
  17. Ayanna Brown says

    March 27, 2017 at 7:06 PM

    I am thinking about doubling the recipe for a 9×13 dish and making it crustless – do you think this would work?

    Reply
    • Lynn says

      March 28, 2017 at 4:37 AM

      Hi Ayanna– yes, I do think that would work great. Let me know how it turns out!

      Reply
  18. anon question says

    April 15, 2017 at 12:22 AM

    What if you have picky eatters who dont like garlic and onion or out of tomato to cover the bottom?…

    Reply
    • Lynn says

      April 15, 2017 at 10:04 AM

      I would probably pick a different recipe, then! Without garlic or onion, this won’t have any flavor!

      Reply
      • anon question says

        April 15, 2017 at 3:58 PM

        Yeah…i like the ingredients =). How about onion or garlic powder?

        Reply
        • Lynn says

          April 15, 2017 at 8:25 PM

          Do you mean just one or the other?

          Reply
  19. Kristine says

    April 27, 2017 at 10:07 AM

    What do you think about adding some precooked, (shredded or chopped), chicken to this recipe? Sounds delish as it, is but wanting to add a little “more” for a dinner entree!

    Reply
    • Lynn says

      April 28, 2017 at 8:24 AM

      I think that sounds awesome! Let me know how it turns out!

      Reply
  20. Wendy says

    June 25, 2017 at 7:18 PM

    I have mine in the oven right now. Thanks for the idea! I’m worried because I bought fresh mozzarella and that is really moist, and when I look at your photos it looks like processed mozzarella that you grated by hand. I’ll let you know how it turns out & thanks again for the idea of putting these ingredients together ๐Ÿ™‚

    Reply
    • Lynn says

      June 26, 2017 at 7:19 PM

      How did it turn out, Wendy? You’re right– I use block mozzarella that I shred myself.

      Reply
  21. Wendy says

    June 26, 2017 at 8:12 PM

    5 stars
    The flavor was wonderful! Texture was a little off because of the type of mozzarella I used – the filling didn’t “bind together” as much as I like, but next time I’ll use that block mozzarella instead of the fresh type that you buy in balls that are still in the brine. Will be adding this to my rotation definitely!! Thanks again ๐Ÿ™‚

    Reply
    • Lynn says

      June 29, 2017 at 7:46 PM

      Or… You could back off the milk to 1/2 cup! That would probably work nicely if you’d still like to use the fresh mozzarella!

      Reply
  22. Kristin M says

    February 8, 2020 at 1:19 PM

    5 stars
    I used fresh mozzarella and just layered the slices under the tomato, it melted perfectly! Delicious!

    Reply
    • Lynn says

      February 10, 2020 at 6:48 AM

      Thanks so much for leaving your review, Kristin! Glad you enjoyed it.

      Reply
  23. Ruth Goldfarb says

    October 16, 2020 at 9:46 AM

    5 stars
    I recently made this to add to a dairy buffet for 20 people. This quiche disappeared in less than 5 minutes! I was able to scrape together about one fork to taste for myself. I will most definitely be making this again. What a delicious surprise find!

    Reply
    • Lynn says

      October 16, 2020 at 2:53 PM

      Love this! Thanks for letting me know, Ruth!

      Reply

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