Prep 10 mins
Cook 15 mins
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.
- 1 tablespoon olive oil
- 1 onion, sliced
- 2 cups tomatoes, sliced
- 2 tablespoons flour
- 2 teaspoons dried basil or 2 tablespoons fresh basil
- 3⁄4 cup egg substitute or 3 whole eggs
- 1⁄2 cup skim milk
- 1⁄2 teaspoon black pepper (or less)
- 1 cup lowfat swiss cheese, shredded
- Preheat oven to 400°F.
- Spray 9" pie pan with cooking spray and layer 1/2 cup of cheese on the bottom.
- Heat olive oil in a large skillet over medium heat and saute onion until soft; layer over cheese in pie pan.
- Sprinkle tomato slices with flour and basil, then saute 1 minute on each side; layer over onions in pie pan.
- In a small bowl, whisk together eggs and milk, season with pepper and pour over the onion/tomato layers in the pie pan.
- Sprinkle top of quiche with remaining 1/2 cup of cheese and bake at 400° F for 10 minutes.
- Reduce heat to 350° F and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.
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.
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.
Been making this a few times now, and have started adding other yummy things to the mix as well. Ham, sauteed bell peppers, sundried tomatoes instead of fresh... It's all so flexible. Great for any meal time. Thank you for such an easy recipe!