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.
This was a wonderful meal. I cook for some very picky pallets and I do so gladly, this nice flavor, and I would guess most folks would give it five bright stars, and if you are or have a picky eater, give this a go, leave out what you must, add in what you like, you'll be sure to please. I plan on making this dish as per directions, soon, but, I was working on the fly and had hangry mouths. That's not a typo, one of them gets angry or at best cranky, when they get hungry so, I used all the things in the list, snipped off a large handful of basil from the garden and added 1/2 a red bell pepper, and 4 large mushroom and being in a rush, I started will the mushrooms, once browned I spread out the two tomatoes to the bottom of the pan and topped with minced basil. Medium for 3 mnts and all the rest of the ingredients went in the pan, it's summer in Missouri, so I skipped the oven, but 4 minutes later and I killed the heat, added a bit of fresh parmigiano and covered the dish while I baked my toast in the microwave. (See 'low carb hamburger bun' here) really yummy!