Since I can't stand baking in any form, making pastry is a painful ordeal for me (plus we are gluten-free so who needs crust, right?) This classic flavour combination is so fresh and light that you can literally eat it for any meal or even as a snack! The best part? I used basil from my garden, tomatoes, garlic and eggs from Cooper's Farm and combined it with some ingredients I had on hand and adjusted a typical quiche recipe to suit our food intolerances. Try it tonight!!!
CRUSTLESS CAPRESE QUICHE
Ingredients
1/4 cup diced onion (I had spring onions so I used them and skipped sauteing them)
1 - 2 cloves garlic, minced
2 large tomatoes; one with the seeds removed and the other thinly sliced
1/3 cup packed fresh basil, julienned
4 oz fresh mozzarella, grated (I used goat mozzarella)
4 large eggs
2 large egg whites
3/4 cup milk (I used non-dairy creamer)
1/2 tsp salt
1/4 tsp black pepper
- Preheat oven to 350F. Spray an 8" or 9" pie plate with non-stick spray. Set aside.
- Add a tsp oil to a large skillet (I always use coconut because it can take high heat). Saute the onions over medium-high heat until translucent and add the garlic, salt and pepper; saute for a couple of minutes more. Spoon into an small bowl to allow to cool
- Slice one of the tomatoes in half and scoop or squeeze out as many seeds as you can. Dice tomato. Add to onion mixture.
- Add julienned basil to the onion mixture and stir to combine. Spoon this mixture into the bottom of the prepared pie dish and spread into an even layer. Top with the mozzarella.
- In a medium bowl, whisk the eggs, egg whites, milk, salt and pepper. Gently pour over top the cheese layer in the pie dish.
- Lay the tomato slices gently on top of the egg mixture (overlapping if necessary). Sprinkle top of quiche with black pepper and salt.
- Place in the oven for 50 minutes, or until the quiche is set. Remove from oven and let cool for 10 minutes before serving.
- ENJOY!
