Crustless Tomato and Basil Quiche (Low Carb)

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.

• Ready In: 25 mins
• Yields: 8 slices

Ingredients

• 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

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