A quiche is perfect for a holiday breakfast, brunch or a few days of meals prepared ahead of time. I’ve done plenty of quiches that centered around meat and wanted to try one that was meatless, yet didn’t lack in the flavor department. Anything caprese is pretty much fool-proof, especially with baked tomatoes; those have enough flavor on their own!
This is a great recipe to make during the mid-summer when there’s an abundance of tomatoes and fresh basil. Luckily for me, my indoor basil plant is still alive and tomatoes were on sale at the grocery this week. A double win.
Note: If eating this over the course of a few days, be sure to place it in a tightly sealed container. It will last up to 4 days.
- ¼ cup yellow onion, diced
- 2 garlic cloves, minced
- 2 large Roma tomatoes, one diced into small pieces and the other thickly sliced
- ¼ cup fresh basil, chopped
- 4-ounces shredded mozzarella cheese
- 4 large eggs
- 2 large egg whites
- ¾ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Preheat oven to 350 degrees. Spray a 8' quiche or pie pan with cooking spray. Set aside.
- Grease a large skillet with cooking spray and set on med-high heat. Add onions and garlic cloves; sauteing for about 3-5 minutes. Remove from heat, adding to a small bowl and set aside while allowing to cool down for a few minutes.
- Add diced tomato and chopped basil to onion-garlic mix, stirring to combine well. Add onto the bottom of the quiche or pie pan, spreading throughout as evenly as you can. Add mozzarella cheese on top, spreading it evenly.
- In a medium size bowl add eggs, milk, salt and pepper. Whisk well until all ingredients are combined. Pour egg mixture overtop cheese and onion-tomato in quiche or pie pan. Place tomato slices ontop.
- Bake in oven for 50 minutes. Allow to cool for at least 10 minutes before serving.