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Crustless Three-Cheese Tomato-Basil Quiche

Crustless Three-Cheese Tomato-Basil Quiche
  • Category

    Breakfast

  • Cusine

    American

What do you need?
How to make?

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 

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

Preheat oven to 350F/180C. Spray a 9-10″ glass or crockery pie dish with non-stick spray. Cut 3 small Roma tomatoes in half lengthwise, and scrape out the seeds. Dry the inside of the tomatoes with a paper towel and then chop them. Thinly slice enough green onion to make 1/2 cup. Beat the eggs with the half-and-half, Italian Herb Blend, Spike Seasoning, salt and pepper in a large bowl until whites and yolks of the egg are well-combined. Then gently mix in the cottage cheese, Swiss cheese, Parmesan cheese, chopped tomatoes, and green onion. Pour the mixture into the pie dish and bake 30 minutes. While the quiche is doing the initial baking, thinly slice 3 small Roma tomatoes, and drain them on paper towels. Slice the fresh basil. After 30 minutes, remove the quiche from the oven and arrange the sliced tomatoes and basil over the top. Bake 30 minutes longer, or slightly more if the center doesn’t seem set enough.

When the quiche is done, you can remove it from the oven, heat the broiler, and broil the top of the finished quiche for a minute or two so it’s lightly browned. If you do this step, WATCH IT VERY CAREFULLY so the basil doesn’t burn! Let the finished quiche sit for a few minutes to get firm before you cut it. Serve warm or at room temperature.