Caprese Quiche

Submitted by Chef #179877

"I love a good Caprese Salad and love even more a good quiche..........sooooo, I combined the two and came up with this fabulous treat! Can be made crustless for those of you watching your figures or simply pour into a frozen or homemade pie crust for a more traditional flavor."

 

• Ready In: 50mins
• Ingredients: 8
• Yields: 1 quiche
• Serves: 6-8

ingredients

• 4 eggs
• 1 cup half-and-half
• 1 tablespoon chopped fresh basil
• 1 teaspoon fresh ground pepper
• 1⁄3 lb chopped prosciutto
• 1⁄2 cup chopped onion (I sauteed them)
• 1⁄2 cup diced fresh tomato, seeds removed
• 1 cup shredded Italian cheese blend

directions

1. Heat oven to 400 degrees F. Spray 9 inch pie plate with cooking spray (if making a crustless quiche).
2. Beat eggs and half-and-half until well blended. Fold in remaining ingredients and pour into pan or pie crust (if you choose to use one).
3. Bake 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Reviews

[Caroline Cooks]

This a a good basic quiche. Tasty with summer tomato to brighten the flavors. I did add a brown rice crust in place of the pie crust, since I was serving as a Sunday supper.