Recipe by WI Cheesehead
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.
Top Review by dnash
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.
- 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
Directions See How It's Made
- 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.