Crustless Tomato and Basil Quiche (Low Carb)

5.0(10)

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.

by WI Cheesehead·published 2008-08-25

Open original recipe

Breakfast

Servings

8 slices

Total time

25 min

prep 10 min

Calories / serving

82 kcal

Ingredients (9)

serves

1 tablespoon olive oilolive-oil
1 onion, slicedonion
2 cups tomatoes, slicedtomato
2 tablespoons flourflour
2 teaspoons dried basil or 2 tablespoons fresh basilbasil
3/4 cup egg substitute or 3 whole eggsegg
1/2 cup skim milkmilk
1/2 teaspoon black pepper (or less)
1 cup lowfat swiss cheese, shredded

Instructions (7 steps)

01Preheat oven to 400°F.
02Spray 9" pie pan with cooking spray and layer 1/2 cup of cheese on the bottom.
03Heat olive oil in a large skillet over medium heat and saute onion until soft; layer over cheese in pie pan.
04Sprinkle tomato slices with flour and basil, then saute 1 minute on each side; layer over onions in pie pan.
05

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Rich recipe — supports nutrition-aware planning.