Description
This Crustless Quiche is a delicious and light savory dish perfect for breakfast, brunch, or a light dinner. Made with fresh grape tomatoes, aromatic basil, garlic, and creamy mozzarella cheese, this recipe is easy to prepare and gluten-free. The quiche is baked until golden and set, offering a rich blend of flavors without the heaviness of a traditional crust.
Ingredients
Scale
Main Ingredients
- 1 ½ cups grape tomatoes (or cherry tomatoes), halved
- ½ cup fresh basil, chopped (plus more for garnish)
- 4 cloves garlic, minced
- 8 large eggs (preferably at room temperature)
- â…“ cup unsweetened almond milk (or any milk or cream)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 6 ounces fresh mozzarella cheese (1-inch balls or cut into 1-inch pieces)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (177°C) to ensure it’s ready for baking the quiche.
- Combine Ingredients: In a large bowl, mix together halved tomatoes, chopped basil, minced garlic, and 4 ounces of mozzarella cheese. Transfer this mixture into a 9-inch pie pan or an 8-inch square baking dish evenly.
- Whisk Eggs: In the same or a new bowl, whisk together the 8 large eggs with the almond milk (or your choice of milk or cream), sea salt, and black pepper until smooth and well combined. Pour this egg mixture evenly over the tomato and cheese mixture in the baking dish.
- Bake Initial: Place the baking dish in the preheated oven and bake for 30-35 minutes. The quiche should start to set but remain slightly jiggly in the center, indicating it’s almost done.
- Add Remaining Cheese: Remove the quiche from the oven and scatter the remaining 2 ounces of mozzarella cheese on top.
- Final Bake: Return the dish to the oven and bake for an additional 15 minutes. The quiche should be golden brown on top and completely set without any jiggle.
- Serve: Once baked, check for any excess liquid and drain it before serving. Garnish with fresh basil leaves for a burst of freshness and enjoy your crustless quiche warm or at room temperature.
Notes
- Allow eggs to come to room temperature for a fluffier texture.
- You can substitute mozzarella with other mild cheeses like fontina or provolone.
- Use almond milk for a dairy-free option or cream for a richer quiche.
- Make sure not to overbake to prevent dryness; slight jiggle in the center means it’s perfect.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
