Caprese Quiche

Ingredients

1 store bought deep pie crust
½ of a small onion, chopped
1-2 cloves garlic, chopped
2 large Roma tomatoes ( or 4 small), one half with the seeds completely removed and chopped, the other half sliced to desired thickness
⅓ cup packed fresh basil, chopped
½ cup shredded mozzarella
4 large eggs
2 large egg whites
¾ cup whole milk
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon Italian seasoning


Directions

  1. Preheat oven to 350ºF.
  2. You are going to blind bake the store-bought crust for about 10-15 minutes until golden brown.  Once done, remove from oven and set aside
  3. Spray a large skillet with non-stick spray and heat over medium-high heat. Add chopped onion and garlic (and a pinch of salt and black pepper) and cook for 5-6 minutes or until tender, stirring frequently.  Spoon onion and garlic into a medium bowl and allow to cool.
  4. Add the chopped seedless half of the tomatoes to the onion and garlic mixture.
  5. Add chopped basil to onion/garlic and tomato mixture and stir well. Spoon this mixture into the bottom of your pie crust and spread into an even layer. Top with mozzarella and set aside.
  6. In a medium bowl, whisk the eggs, egg whites, milk, salt, pepper, and Italian seasoning 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 salt and black pepper on top of tomato layer.
  7. Bake for 50 minutes or until filling is set. Cool for 10 minutes on a wire rack before serving.

Crustless Caprese Quiche

Same Dish with a Healthier Spin

Ingredients

½ of a small onion, chopped
1-2 cloves garlic, chopped
2 large Roma tomatoes (4 small), one with the seeds completely removed and chopped, the other sliced to desired thickness
⅓ cup packed fresh basil, chopped
½ cup shredded mozzarella
4 large eggs
2 large egg whites
¾ cup whole milk
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon italian seasoning 

Directions

  1. Preheat oven to 350ºF. Spray an 8″ or 9″ pie plate with non-stick spray. Set aside.
  2. Spray a large skillet with non-stick spray and heat over medium-high heat. Add chopped onion and garlic (and a pinch of salt and black pepper) and cook for 5-6 minutes, stirring frequently, or until tender. Spoon onion and garlic into a medium bowl and allow to cool.
  3. Add the chopped seedless half of the tomatoes to the onion and garlic mixture.
  4. Add chopped basil to onion/garlic and tomato mixture and stir well. Spoon this mixture into the bottom of your pie plate and spread into an even layer. Top with mozzarella and set aside.
  5. In a medium bowl, whisk the eggs, egg whites, milk, salt, pepper, and Italian seasoning 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 salt and black pepper on top of tomato layer.
  6. Bake for 50 minutes or until filling is set. Cool for 10 minutes on a wire rack before serving.

Chef Jocelyn Notes:  To Store: Cover 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 350ºF for about 20 minutes.