So yesterday I shared with you my newest Cauliflower recipe… A Cauliflower Pie Crust.
Well, today, I am going to share with your what I put inside of that delicous, yet healthy crust.
PRESENTING…
Tomato Basil Quiche
Tomatoes, Eggs, Cheese, Fresh Basil… need I say more??
I said this yesterday, but I am going to repeat my self…
YOU NEED TO TRY THISSSSSSS!!!!
I would also like to say this… This Quiche does not need a crust, so if you prefer to cook it directly in the pie pan, you can do so. I found the Tomato and Basil to compliment the cauliflower quite nicely, so if you want my opinion, give it a try! 🙂
Let’s get started…
Part 2-
Tomato Basil Quiche
2-3 Tomatoes, (one tomato sliced for the top & remaining tomatoes diced with seeds removed- I use 1-2 diced tomatoes, depending on the size)
1/3 cup fresh Basil, finely chopped
2 cloves Garlic
1/2 cup Onion, diced
1 Jalapeño, finely diced, with 4-5 slices (optional)
2 slices Turkey Bacon (optional)
5 Eggs or 4 Eggs with 2 Egg Whites
3/4 cup Light (Skim) Milk
1/2 – 3/4 cup Shredded Cheese (see note)* (+ additional for garnish, if desired)
3 Tbsp Parmesan Cheese
1/4 tsp Garlic Salt
1/4 tsp Pepper
*For the shredded cheese, I used a combination of Manchego and Chihuahua cheeses, but any mixture from Monterey Jack, Cheddar, Mozzarella, Manchego, or Chihuahua would work well.
Instructions:
(If you are using the Cauliflower Crust from yesterday’s post, the oven will already be preheated. If you are not using the crust, preheat the oven to 350°F and spray the pie pan with non stick cooking spray. Set aside.)
1- Heat a large skillet coated with non stick cooking spray. Sauté onion, garlic, and diced jalapeño (if using) until tender. Once cooked, transfer to a medium bowl and set aside.
2- Slice one of the tomatoes in half and scoop out all of the seeds. Once seeds are removed, dice the tomato and add to onion mix. Slice your second tomato into slices of desire thickness, and set aside.( You can also slice a few pieces of jalapeños for the garnish, if desired.)
3- Measure out 1/3 cup Basil leaves and finely chop the leaves to desired size. Add basil leaves to onion and tomato mix. Add in cooked turkey bacon, if using, and stir well. Set aside until Cauliflower crust has cooked.
4- In a medium bowl, whisk eggs, milk, salt and pepper, until well combined.
5- Once crust has cooked, add onion/tomato mix to the bottom of the pie pan. Top with a little over a 1/2 cup of shredded cheese.
6- Pour egg mixture evenly over the cheese, and gently stir, being sure not to disturb the crust.
7- Bake quiche at 350°F for 10 minutes. Carefully, remove the quiche from the oven, and garnish with sliced tomatoes and jalapeños. Lightly salt/pepper the sliced tomatoes and sprinkle with remaining parmesan cheese (and/or additional shredded cheese).
8- Return the quiche to the oven for about 40 minutes, or until the filling is set completely. (If you notice the quiche burning on the top, lightly cover with a piece of foil. Remove foil during the last 10 minutes of cooking to insure the quiche cooks evenly.)
9- Remove from the oven and cool on a wire rack for 10 minutes before serving.
So there you have it… Cauliflower Crusted Tomato Basil Quiche. I really hope you enjoy this, and all of the recipes I share with you. I would greatly appreciate your feedback and comments. If you enjoy my recipes, please share them with your friends!
ENJOY 🙂
- 2-3 Tomatoes, (one tomato sliced for the top & remaining tomatoes diced with seeds removed- I use 1-2 diced tomatoes, depending on the size)
- 1/3 cup fresh Basil, finely chopped
- 2 cloves Garlic
- 1/2 cup Onion, diced
- 1 Jalapeño, finely diced, with 4-5 slices (optional)
- 2 slices Turkey Bacon (optional)
- 5 Eggs or 4 Eggs with 2 Egg Whites
- 3/4 cup Light (Skim) Milk
- 1/2 - 3/4 cup Shredded Cheese (see note)* (+ additional for garnish, if desired)
- 3 Tbsp Parmesan Cheese
- 1/4 tsp Garlic Salt
- 1/4 tsp Pepper
- Heat a large skillet coated with non stick cooking spray. Sauté onion, garlic, and diced jalapeño (if using) until tender. Once cooked, transfer to a medium bowl and set aside.
- Slice one of the tomatoes in half and scoop out all of the seeds. Once seeds are removed, dice the tomato and add to onion mix. Slice your second tomato into slices of desire thickness, and set aside.( You can also slice a few pieces of jalapeños for the garnish, if desired.)
- Measure out 1/3 cup Basil leaves and finely chop the leaves to desired size. Add basil leaves to onion and tomato mix. Add in cooked turkey bacon, if using, and stir well. Set aside until Cauliflower crust has cooked.
- In a medium bowl, whisk eggs, milk, salt and pepper, until well combined.
- Once crust has cooked, add onion/tomato mix to the bottom of the pie pan. Top with a little over a 1/2 cup of shredded cheese.
- Pour egg mixture evenly over the cheese, and gently stir, being sure not to disturb the crust.
- Bake quiche at 350°F for 10 minutes. Carefully, remove the quiche from the oven, and garnish with sliced tomatoes and jalapeños. Lightly salt/pepper the sliced tomatoes and sprinkle with remaining parmesan cheese (and/or additional shredded cheese).
- Return the quiche to the oven for about 40 minutes, or until the filling is set completely. (If you notice the quiche burning on the top, lightly cover with a piece of foil. Remove foil during the last 10 minutes of cooking to insure the quiche cooks evenly.)
- Remove from the oven and cool on a wire rack for 10 minutes before serving.
- *For the shredded cheese, I used a combination of Manchego and Chihuahua cheeses, but any mixture from Monterey Jack, Cheddar, Mozzarella, Manchego, or Chihuahua would work well.
- *If you are using the Cauliflower Crust from yesterday's post, the oven will already be preheated. If you are not using the crust, preheat the oven to 350°F and spray the pie pan with non stick cooking spray. Set aside.
