Tired of heavy dinners? Craving something savory, light, yet incredibly satisfying? This Green Tomato and Basil Crustless Quiche is your answer! It ditches the heavy crust for a fluffy, protein-packed egg base, letting the vibrant flavors of tangy green tomatoes, fresh basil, and gooey mozzarella shine. It’s the perfect effortless meal for any time of day, from a lazy brunch to a quick weeknight supper.
Ingredients
• 1½ cups / 255g green tomatoes, halved
• 9 large eggs
• 6 oz / 170g mozzarella cheese, shredded and divided
• 1 cup / 20g fresh basil, chopped
• ½ cup / 120ml unsweetened almond milk
• 4 cloves garlic, minced
• ¾ tsp / 4.5g sea salt
• ¼ tsp / 0.5g black pepper
Instructions
1. Preheat your oven to 350°F / 175°C. Lightly grease a 9-inch round ceramic pan or pie dish.
2. In a medium bowl, combine the halved green tomatoes, chopped fresh basil, minced garlic, and 4 oz / 113g of the mozzarella cheese. Toss gently to mix.
3. Spread the tomato mixture evenly across the bottom of your prepared pan.
4. In a separate large bowl, whisk together the eggs, almond milk, sea salt, and black pepper until smooth and well-combined.
5. Carefully pour the egg mixture over the in the ceramic pan.
6. Bake for 30 minutes, or until the center is almost set.
7. Carefully remove the quiche from the oven and sprinkle the remaining 2 oz / 57g of mozzarella cheese over the top.
8. Return to the oven and bake for an additional 15 minutes, or until the quiche is golden brown and a knife inserted into the center comes out clean.
9. Let the quiche rest for 10 minutes before slicing and serving. This helps it set completely and makes for cleaner slices.
Nutritional Information
• Serving Size: 1 slice (assumes 6 servings)
• Calories: 205 kcal
• Protein: 16g
• Fat: 14g
• Carbohydrates: 3g
Pro Tips
• For a richer, creamier texture, substitute the almond milk with heavy cream or full-fat coconut milk.
• Don’t overbake! The quiche should have a slight jiggle in the center when you remove it; it will continue to cook and set as it rests.
• Feel free to customize with other vegetables like sautéed spinach, mushrooms, or bell peppers. Always cook them first to remove excess moisture.
• This quiche is fantastic for meal prep. It stores well in the refrigerator for up to 4 days and can be enjoyed cold or gently reheated.
FAQ
Q: Can I use red tomatoes instead of green for this quiche
A: Yes, you can use red tomatoes, but the flavor will be sweeter and less tangy than with green tomatoes. Red tomatoes also contain more water, so you may want to gently pat them dry after halving to prevent a watery quiche.
Q: How do I know when the crustless quiche is perfectly cooked
A: The quiche is done when the edges are golden brown and a knife inserted into the center comes out clean. It should still have a very slight jiggle in the middle when you remove it from the oven, as it will continue to set while it rests.
Q: Is this Green Tomato and Basil Quiche suitable for meal prep
A: Absolutely! This quiche is excellent for meal prep. Once cooled, it can be stored in an airtight container in the refrigerator for up to 4 days. Enjoy it cold or gently reheated in the microwave or oven.
Q: What are some good substitutions for almond milk in this recipe
A: For a richer, creamier texture, you can easily substitute the almond milk with an equal amount of heavy cream, half-and-half, or full-fat coconut milk. Regular dairy milk also works as a simple one-to-one replacement.
