Ingredients
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1 tablespoon olive oil
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1 onion (sliced)
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2 Cups Tomatoes Sliced
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2 tablespoons flour
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2 teaspoons dried basil or 2 tablespoons fresh basil
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3⁄4 cup egg substitute or 3 whole eggs
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1⁄2 cup skim milk
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1⁄2 teaspoon black pepper (or less)
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1 Cup Lowfat Swiss Cheese Shredded
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Directions
Prep Time: 20 m | Cook Time: 25mins | Serves:
Crustless Tomato and Basil Quiche (Low Carb),“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.”,Been making this a few times now, and have started adding other yummy things to the mix as well. Ham, sauteed bell peppers, sundried tomatoes instead of fresh… It’s all so flexible. Great for any meal time. Thank you for such an easy recipe!,This was a wonderful meal. I cook for some very picky pallets and I do so gladly, this nice flavor, and I would guess most folks would give it five bright stars, and if you are or have a picky eater, give this a go, leave out what you must, add in what you like, you’ll be sure to please. I plan on making this dish as per directions, soon, but, I was working on the fly and had hangry mouths. That’s not a typo, one of them gets angry or at best cranky, when they get hungry so, I used all the things in the list, snipped off a large handful of basil from the garden and added 1/2 a red bell pepper, and 4 large mushroom and being in a rush, I started will the mushrooms, once browned I spread out the two tomatoes to the bottom of the pan and topped with minced basil. Medium for 3 mnts and all the rest of the ingredients went in the pan, it’s summer in Missouri, so I skipped the oven, but 4 minutes later and I killed the heat, added a bit of fresh parmigiano and covered the dish while I baked my toast in the microwave. (See ‘low carb hamburger bun’ here) really yummy!
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Steps
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1
Done
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Preheat oven to 400°F. |
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2
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Spray 9" pie pan with cooking spray and layer 1/2 cup of cheese on the bottom. |
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3
Done
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Heat olive oil in a large skillet over medium heat and saute onion until soft; layer over cheese in pie pan. |
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4
Done
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Sprinkle tomato slices with flour and basil, then saute 1 minute on each side; layer over onions in pie pan. |
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5
Done
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In a small bowl, whisk together eggs and milk, season with pepper and pour over the onion/tomato layers in the pie pan. |
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6
Done
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Sprinkle top of quiche with remaining 1/2 cup of cheese and bake at 400° F for 10 minutes. |
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7
Done
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Reduce heat to 350° F and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm. |
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8
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9
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10
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11
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14
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15
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