CRUSTLESS TOMATO AND BASIL QUICHE (LOW CARB) RECIPE - FOOD.COM
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.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 8 slices
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Spray 9" pie pan with cooking spray and layer 1/2 cup of cheese on the bottom.
- Heat olive oil in a large skillet over medium heat and saute onion until soft; layer over cheese in pie pan.
- Sprinkle tomato slices with flour and basil, then saute 1 minute on each side; layer over onions in pie pan.
- In a small bowl, whisk together eggs and milk, season with pepper and pour over the onion/tomato layers in the pie pan.
- Sprinkle top of quiche with remaining 1/2 cup of cheese and bake at 400° F for 10 minutes.
- Reduce heat to 350° F and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.
Nutrition Facts : Calories 82, FatContent 2.7, SaturatedFatContent 0.8, CholesterolContent 6.1, SodiumContent 99.8, CarbohydrateContent 6.6, FiberContent 0.9, SugarContent 2.5, ProteinContent 8.3
CRUSTLESS TOMATO QUICHE RECIPE - FOOD.COM
Make and share this Crustless tomato Quiche recipe from Food.com.
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In bottom of lightly greased 9 inch quiche dish or pie plate, spread cheese.
- Layer onion, then tomato slices over cheese.
- Sprinkle basil over tomatoes.
- Beat together eggs with milk, salt and pepper.
- Slowly pour egg mixture over tomatoes.
- Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the centre.
Nutrition Facts : Calories 130.6, FatContent 9.1, SaturatedFatContent 4.5, CholesterolContent 143.8, SodiumContent 206.2, CarbohydrateContent 2.2, FiberContent 0.5, SugarContent 1.2, ProteinContent 9.9
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Calories 585 calories per serving
Preheat the oven to 220°C/fan 200°C/gas mark 8. Press the pastry into a 23cm round fluted tart tin, allowing it to drape slightly over the edges. Trim the excess and prick the base all over with a fork. Chill in the freezer for 5 minutes.
Line the chilled pastry base with greaseproof paper, then fill with baking beans or rice and bake in the oven for 10 minutes. Remove the paper and beans or rice and return to the oven for another 2 minutes. Remove from the oven and reduce the heat to 200°C/fan 180°C/gas mark 6.
Whisk together the milk and eggs and season. Arrange the cherry tomatoes over the pastry base, then pour over the egg mixture and scatter the cheese and basil leaves. Bake on the middle shelf for 35-40 minutes, until golden brown and set. Cover with a sheet of foil if the top is browning too quickly during cooking.
Meanwhile, put the potatoes in a medium pan and cover with cold water. Bring to the boil and cook for 10-12 minutes until tender. Drain. Cut the quiche into wedges and serve with the salad and potatoes.
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