Crustless Quiche Clafoutis With Cherry Tomatoes Basil And Olive Oil Recipes

CRUSTLESS QUICHE CLAFOUTI WITH TOMATOES & BASIL

Steps:

• Grease and line the bottom and sides of a 10-inch quiche mold or springform pan with parchment paper.
• Put the basil leaves in a small cup, and coat with the tablespoon of olive oil, letting them macerate while you prepare the quiche.
• Whisk the eggs in a medium bowl. Then stir in the creme fraiche, milk, goat cheese, Parmesan cheese, flour, salt, and freshly ground pepper to taste, making sure there are no lumps of flour.
• Put the cherry tomatoes in the prepared pan, cover with the egg mixture, and poke the basil leaves in throughout.
• Put the quiche in a cold oven, and then turn up the heat to 350°F Cook for about 45 minutes, or until a toothpick comes out clean and the quiche starts to turn slightly golden on top. Serve immediately or at room temperature.

TOMATO, OLIVE AND ROSEMARY CRUSTLESS QUICHE

Steps:

• Preheat the oven to 450 degrees F.
• Spread the tomatoes out in a single layer on a shallow baking pan and toss with 2 tablespoons olive oil. Roast on the top rack for 15 minutes. Add the olives and continue to roast until the tomato skins are dark brown and black in spots, about 10 minutes more. Remove from the oven and reduce the temperature to 350 degrees F.
• Meanwhile, pulse the bread into crumbs in a food processor. Heat 2 tablespoons oil in a large skillet over medium heat; add the breadcrumbs and stir until evenly toasted, about 5 minutes. Evenly spread the crumbs in a 9-inch glass or ceramic pie pan. Place the pan on a baking sheet.
• Wipe out the skillet, add the remaining 2 tablespoons olive oil and the onions and season with 1/2 teaspoon salt. Cook over medium-high heat until translucent and starting to brown, about 4 minutes; add the lemon zest and cook for 1 minute more. Cool slightly.
• Whisk the half-and-half and whole eggs and yolks in a large glass measuring cup. Season with 1/2 teaspoon salt and a few grinds of pepper. Evenly spread the onions in the prepared pan. Combine the Emmentaler and fontina and scatter over the onions. Top with the roasted tomatoes and olives and sprinkle with the rosemary. Pour the custard over the fillings.
• Bake until the quiche is just set in the center, 40 to 50 minutes. Cool completely on a rack before serving.

CRUSTLESS QUICHE CLAFOUTIS WITH CHERRY TOMATOES, BASIL, AND OLIVE OIL

Steps:

• Grease and line the bottom and sides of a 10-inch quiche mold or springform pan with parchment paper.
• Put the basil leaves in a small cup, and coat with the tablespoon of olive oil, letting them macerate while you prepare the quiche.
• Whisk the eggs in a medium bowl. Then stir in the crème fraîche, milk, goat cheese, Parmesan cheese, flour, salt, and freshly ground pepper to taste, making sure there are no lumps of flour.
• Put the cherry tomatoes in the prepared pan, cover with the egg mixture, and poke the basil leaves in throughout.
• Put the quiche in a cold oven, and then turn up the heat to 350 degrees. Cook for about 45 minutes, or until a toothpick comes out clean and the quiche starts to turn slightly golden on top. Serve immediately or at room temperature.

CRUSTLESS TOMATO AND BASIL QUICHE (LOW CARB)

Steps:

• Preheat oven to 400°F.
• Spray 9" pie pan with cooking spray and layer 1/2 cup of cheese on the bottom.
• Heat olive oil in a large skillet over medium heat and saute onion until soft; layer over cheese in pie pan.
• Sprinkle tomato slices with flour and basil, then saute 1 minute on each side; layer over onions in pie pan.
• In a small bowl, whisk together eggs and milk, season with pepper and pour over the onion/tomato layers in the pie pan.
• Sprinkle top of quiche with remaining 1/2 cup of cheese and bake at 400° F for 10 minutes.
• Reduce heat to 350° F and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

CRUSTLESS TOMATO QUICHE

Steps:

• In bottom of lightly greased 9 inch quiche dish or pie plate, spread cheese.
• Layer onion, then tomato slices over cheese.
• Sprinkle basil over tomatoes.
• Beat together eggs with milk, salt and pepper.
• Slowly pour egg mixture over tomatoes.
• Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the centre.