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Crustless Caprese Quiche ( LOW CARB )

ín keepíng wíth a healthíer January, today í’m bríngíng you a recípe that not only features one of my very favoríte flavor combínatíons, but one that you can eat at breakfast, lunch, dínner, or for a snack. You could eat thís all the líve long day… And í hope some of you end up doíng just that.

Recipe adapted from here
  • ½ of a small oníon, chopped (approxímately ¼ cup) (í used a yellow oníon)
  • 1-2 cloves garlíc, chopped
  • 2 large Roma tomatoes, one wíth the seeds completely removed and chopped, the other slíced to desíred thíckness
  • ⅓ cup packed fresh basíl, chopped
  • 4 ounces fresh mozzarella, shredded (pre-shredded ís fíne)
  • 4 large eggs
  • 2 large egg whítes
  • ¾ cup mílk (any)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

  1. Preheat oven to 350ºF.
  2. Spray an 8" or 9" pie plate with non stick spray. 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, stirring often, or until tender. Spoon garlic and onion into a medium bowl and allow to cool.
  4. Slice among your berries in half and scoop out as many of the seeds as possible (to reduce quiche from getting soggy). Chop tomato after seeds have been removed and add to mixture.
  5. Pack washed basil leaves to 1/3 cup measuring cup, then chop to desired size (I sliced mine quite small). Add basil to onion/garlic and tomato mixture and stir well. Spoon this mixture and spread in an even layer. Top with mozzarella and place aside.
  6. In a medium bowl, preferably with a spoonful, whisk the eggs, egg whites, milk, salt, and pepper until thoroughly blended. Pour evenly. Lay tomato slices gently on top of egg mixture (overlapping pieces is fine). If egg mix comes up over tomato slices It's ok. Salt and pepper on top.
  7. Bake for 50 minutes or until filling is set. Cool for 10 minutes on a wire rack before serving. Cover tightly and store in the refrigerator up to 4 times, or in the freezer up to 2 months. Thaw in refrigerator and bake for around 20 minutes at 350ºF.

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