Crustless Tomato Basil Quiche Recipe Recipe Cards

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.

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 CAPRESE QUICHE

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-inch deep-sided pie pan with nonstick cooking spray. Evenly sprinkle 2 tablespoons of the breadcrumbs into the pan.
• Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and 1/8 teaspoon salt and cover the skillet. Cook, stirring occasionally, until the onions soften without color, about 15 minutes. Stir in the chopped tomatoes and cook for 1 minute. Transfer to a medium bowl and set aside.
• Meanwhile, add the eggs, egg whites, ricotta, milk, the remaining 1/3 cup breadcrumbs and 3/4 teaspoon salt to a blender until well combined and smooth. Stir in the sliced basil and the onion-tomato mixture.
• Pour the egg mixture into the prepared pie pan. Sprinkle with the mozzarella. Arrange the sliced tomatoes in an overlapping style around the top.
• Bake until the eggs are set and the cheese is lightly browned, about 35 minutes. Let stand for 10 minutes to complete the cooking process. Garnish with the fresh basil sprig. Slice into 4 wedges with a sharp knife and serve.

TOMATO AND BASIL QUICHE

Steps:

• --------Pastry-----------.
• Sift flour into bowl, rub in butter, add egg yolk and enough lemon juice to mix to firm dough.
• Cover.
• Refrigerate 30 minutes.
• Roll out to fit 23 cm flan tin, trim edges.
• Line tin with greaseproof paper, fill with dry beans or rice, bake in mod hot oven for 10 minutes.
• Remove paper and beans, return to oven and bake a further 5 minutes.
• ----------Filling--------------- ¼.
• Melt butter in pan, add sliced leek, cook until tender.
• Combine eggs, cream and cheese in bowl, add leek, pour into pastry case.
• Peel tomatoes, cut into 1 cm slices.
• Roll edge of tomato slices in combined basil and parsley, place on top of leek mixture.
• Sprinkle with salt, pepper and grated parmesan.
• Bake in moderate oven for 30 minutes.

CRUSTLESS TOMATO QUICHE

Steps:

• In bottom of lightly greased 9 x 13 inch casserole dish, spread 1 cup cheese.
• Layer onion, then tomato, then mushrooms over cheese.
• Sprinkle Italian seasoning over tomatoes, cover with remainder of cheese.
• 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 center.

TOMATO AND BASIL QUICHE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
• Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.
• Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.
• Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.