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Crustless Caprese Quiche

Crustless Caprese Quiche

Crustless Caprese Quiche
Crustless Caprese Quiche
Crustless Caprese Quiche
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Crustless Caprese Quiche
Ingredients
  • PAM
  • ⅓ c. plus 2 T. whole wheat breadcrumbs
  • 1 T. extra virgin olive oil
  • 1 medium Vidalia onion, diced
  • Salt, black pepper
  • 4 plum tomatoes (2 chopped, 2 thinly sliced crosswise)
  • 2 large eggs plus 2 egg whites
  • ½ c. ricotta cheese
  • ½ c. milk
  • ¼ c. packed fresh basil leaves, thinly sliced, plus more for garnish
  • 4 oz. shredded mozzarella
Instructions
  1. Preheat oven 350.
  2. Spray a 9” deep-sided pie pan with PAM.
  3. Evenly sprinkle 2 T. of the breadcrumbs in pan.
  4. Heat oil in large nonstick skillet.
  5. Add onion, add a little salt and pepper, cover the skillet. Cook, stirring occasionally, until onions soften, about 15 minutes.
  6. Stir in chopped tomatoes and cook 1 minute.
  7. Transfer to bowl and set aside.
  8. In a blender, add the eggs, egg whites, ricotta, milk, ⅓ breadcrumb, salt and pepper.
  9. Process until smooth.
  10. Stir in basil and the onion-tomato mixture.
  11. Pour the egg mixture into prepared pan.
  12. Sprinkle with mozzarella.
  13. Arrange the sliced tomatoes in an overlapping style around the top.
  14. Bake until eggs are set and the cheese is lightly browned, about 30-35 minutes.
  15. Let stand for 10 minutes to complete cooking process.
  16. Garnish with fresh basil sprigs.
  17. Slice into 4 wedges with sharp knife and serve with some nice fresh fruit.
 

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