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Fresh Tomato and Basil Quiche

Photo Credit
margouillat photo/shutterstock
The Editors
Yield
6 servings
Category
Eggs
Vegetables
Course
Breakfast & Brunches
Lunch
Credit
The Elms Bed & Breakfast, Camden, ME
Sources
Yankee's B&B and Inn Directory
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This fresh tomato and basil quiche is a delicious taste of summer, especially when tomatoes and basil are at the peak of harvest and flavor. This quiche is perfect for any meal—breakfast, lunch, or a nice dinner in the garden. Add a fresh salad and French bread for a truly special treat.

Ingredients
Crust for 10-inch quiche pan
1 teaspoon olive oil
1 cup slivered onion
1 clove garlic, chopped
3/4 cup shredded mozzarella cheese
1/4 cup shredded fresh basil
1 cup evaporated skim milk
1-1/2 teaspoons cornstarch
1/4 teaspoon black pepper
2 eggs
1 egg white
1 cup 1/4-inch-thick slices fresh tomato
basil leaves, for garnish
Instructions
  1. Preheat oven to 350°F. 
  2. Line a 10-inch quiche pan with crust. 
  3. Heat a nonstick pan with olive oil; saute onion and garlic until slightly brown. 
  4. Spread the onion mixture on the crust and sprinkle cheese on top. Top with basil.
  5. Combine milk, cornstarch, pepper, eggs, and egg white. Process in blender until smooth. Carefully pour into the crust. 
  6. Carefully arrange tomatoes on top of the egg mixture. 
  7. Bake for 45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Garnish with basil leaves.
About The Author

The Old Farmer's Almanac Editors

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Comments

I Love Quiche (not verified)

10 years 3 months ago

This Makes My Mouth Water !!!

Hillbillie (not verified)

12 years 3 months ago

Can't wait to try this recipe. Like that it has less eggs than my other Quiche recipes!

phil doolittle (not verified)

12 years 3 months ago

Sounds Good