Description
This mouthwatering crustless tomato and basil quiche is the perfect low-carb, gluten-free breakfast or brunch idea. Made with cherry tomatoes, fresh basil, and cheese, it’s creamy, easy to bake, and packed with savory garden flavor.
Ingredients
6 large eggs
1 cup milk
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 cup cherry tomatoes, halved
1/4 cup fresh basil, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil or butter (for greasing)
Instructions
1. Preheat oven to 375°F. Lightly grease a 9-inch pie dish or oven-safe skillet with olive oil or butter.
2. In a large bowl, whisk together eggs, milk, salt, and pepper until smooth and slightly frothy.
3. Fold in mozzarella, half the parmesan, and chopped basil. Gently stir in most of the halved cherry tomatoes.
4. Pour mixture into the prepared baking dish. Top with remaining tomatoes and sprinkle the rest of the parmesan.
5. Bake for 35 to 40 minutes until the center is set and top is golden. Let cool for 5 minutes before slicing.
Notes
Use whole milk or a milk/cream mix for extra richness.
Drain and pat dry tomatoes to prevent sogginess.
Let the quiche cool slightly for easier slicing.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 2g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 195mg