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
- Preheat oven to 350°F.
- Line a 10-inch quiche pan with crust.
- Heat a nonstick pan with olive oil; saute onion and garlic until slightly brown.
- Spread the onion mixture on the crust and sprinkle cheese on top. Top with basil.
- Combine milk, cornstarch, pepper, eggs, and egg white. Process in blender until smooth. Carefully pour into the crust.
- Carefully arrange tomatoes on top of the egg mixture.
- 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
EXCELLENT, Scotiagirl thanks you!!!!
I have been on ‘The Shore’ for 13 years. I have yet to find a good tomato unless it home grown. All the stores and roadside stands seem to have these beautiful, big tomatoes that are absolutely tasteless and hard as a brick. I think they are what is called nitrogen ripened? If anyone know where to get old style naturally ripened tomatoes I’d love to know about it.
Then stop looking and grow your own.