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    You are in: Home / Recipes / Crustless Tomato and Basil Quiche (Low Carb) Recipe
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    Crustless Tomato and Basil Quiche (Low Carb)

    Crustless Tomato and Basil Quiche (Low Carb). Photo by Kovalina

    1/2 Photos of Crustless Tomato and Basil Quiche (Low Carb)

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    WI Cheesehead's Note:

    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.

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    Ingredients:

    Yield:

    slices

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      Spray 9" pie pan with cooking spray and layer 1/2 cup of cheese on the bottom.
    3. 3
      Heat olive oil in a large skillet over medium heat and saute onion until soft; layer over cheese in pie pan.
    4. 4
      Sprinkle tomato slices with flour and basil, then saute 1 minute on each side; layer over onions in pie pan.
    5. 5
      In a small bowl, whisk together eggs and milk, season with pepper and pour over the onion/tomato layers in the pie pan.
    6. 6
      Sprinkle top of quiche with remaining 1/2 cup of cheese and bake at 400° F for 10 minutes.
    7. 7
      Reduce heat to 350° F and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

    Ratings & Reviews:

    • on December 10, 2010

      55

      This was Awesome!!! I made a few mods. We are doing low carb so fat is not an issue. Added a healthy amount of bacon. Cooked the onion ( and about an equal amount of mushrooms ) in the bacon grease. Probably used 1.5 to 2 cups of swiss. Put the bacon in on top of the onions/mushrooms. Sliced the tomato pretty thick and 8 slices fits perfectly into the pie pan I used with one in the middle and the rest around it. As I used a bit more ingredient I used 4 eggs and used heavy whipping cream instead of skim milk ( Gotta love a diet that calls for bacon and heavy whipping cream ). This made a pretty think quiche so I cooked it as described but added an extra 5 minutes over the 20 minutes at 350. Came out fantastic.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2011

      55

      Have to admit that I didn't do the low-fat version of this recipe: my (rural) supermarket doesn't carry low-fat Swiss cheese at all, plus they don't carry small quantities of non-fat milk, so I had to go with !-1/2%. However, did use our garden tomatoes and fresh basil! It took a little longer than 20 minutes for the top to brown up; however, it was quite tasty! Looking forward to left-overs as a side dish tomorrow.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 09, 2012

      55

      I added an extra egg and served it up on meatless Monday with a salad. It's a keeper for sure, thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Crustless Tomato and Basil Quiche (Low Carb)

    Serving Size: 1 (937 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 82.0
     
    Calories from Fat 24
    29%
    Total Fat 2.7 g
    4%
    Saturated Fat 0.8 g
    4%
    Cholesterol 6.0 mg
    2%
    Sodium 99.7 mg
    4%
    Total Carbohydrate 6.5 g
    2%
    Dietary Fiber 0.9 g
    3%
    Sugars 2.4 g
    9%
    Protein 8.3 g
    16%

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