Crustless Three-Cheese Tomato-Basil Quiche

Ingredients

• 6 small Roma tomatoes
• 1/2 cup thinly sliced green onion
• 6 large eggs, beaten
• 1/4 tsp. Italian Herb Blend
• 1/2 tsp. Spike Seasoning, optional but recommended
• 1/2 cup half-and-half
• Salt and fresh-ground black pepper to taste
• 1 cup cottage cheese
• 2 cups shredded Swiss cheese
• 1/4 cup finely grated Parmesan cheese
• 1/4 cup thinly sliced basil

Directions

1. Heat the oven or toaster oven to 350F/180C. Mist a 9-10 inch glass or crockery pie dish with non-stick spray.
2. Halve 3 small Roma tomatoes lengthwise, scoop away the seeds, blot the cut sides dry with a paper towel, and chop the tomatoes. Slice the green onion thinly until you have 1/2 cup.
3. In a large bowl, or an extra-large glass measuring cup, whisk the eggs together with the half-and-half, Italian Herb Blend, Spike Seasoning, salt, and pepper until the yolks and whites are fully blended. Fold in the cottage cheese, Swiss cheese, Parmesan cheese, chopped tomatoes, and green onion without getting too bossy with it.
4. Transfer the mixture to the prepared pie dish and bake for 30 minutes.
5. During that first bake, cut the remaining 3 small Roma tomatoes into thin slices and set them on paper towels to drain. If they seem especially juicy, lay another paper towel over them and press gently to pull off some of the moisture. Slice the fresh basil thinly.
6. When the quiche has baked for 30 minutes, take it out of the oven and lay the tomato slices and basil across the top. Return it to the oven for 30 minutes longer, adding a little more time if the middle still looks too loose.
7. If you want a more browned top, pull the quiche from the oven when it is finished, turn on the broiler, and broil it for a minute or two until the surface is lightly browned. Keep a very close eye on it so the basil does not scorch.
8. Let the quiche rest for a few minutes so it can firm up before slicing. The top will settle a bit, which is exactly what it does. Serve it warm or at room temperature.