Crustless Tomato and Basil Quiche (Low Carb) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I got this from the Low Sodium Cooking newsletter. This tastes best with fresh garden tomatoes. A great recipe to use up some of the summer garden produce. I used leeks and cheddar cheese because I had those on hand and it still tasted wonderful! You could add a baked crust if you want to, but it's not necessary. Ingredients:
1 tablespoon olive oil |
1 onion, sliced |
2 cups tomatoes, sliced |
2 tablespoons flour |
2 teaspoons dried basil or 2 tablespoons fresh basil |
3/4 cup egg substitute or 3 whole eggs |
1/2 cup skim milk |
1/2 teaspoon black pepper (or less) |
1 cup lowfat swiss cheese, shredded |
Directions:
1. Preheat oven to 400°F.
2. Spray 9 pie pan with cooking spray and layer 1/2 cup of cheese on the bottom.
3. Heat olive oil in a large skillet over medium heat and saute onion until soft; layer over cheese in pie pan.
4. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side; layer over onions in pie pan.
5. In a small bowl, whisk together eggs and milk, season with pepper and pour over the onion/tomato layers in the pie pan.
6. Sprinkle top of quiche with remaining 1/2 cup of cheese and bake at 400° F for 10 minutes.
7. Reduce heat to 350° F and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.
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