Here’s a recipe for Tomato Sunshine Quiche—a bright, savory, and crustless quiche that highlights fresh tomatoes, herbs, and cheese. Perfect for brunch or a light lunch!
Ingredients:
For the Quiche:
- 3 large eggs
- 1 cup heavy cream (or whole milk for a lighter version)
- 1 cup shredded cheddar cheese (or a mix of mozzarella and cheddar)
- 1/2 cup grated parmesan cheese
- 1 1/2 cups fresh tomatoes, diced (Roma or vine-ripened tomatoes work great)
- 1/4 cup fresh basil, chopped (or 1 tbsp dried basil)
- 1/4 cup green onions, chopped (optional)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme or Italian seasoning
- Salt and pepper to taste
- Olive oil (for greasing the pan)
Optional Garnishes:
- Fresh basil leaves
- Additional shredded cheese (optional)
- Crumbled feta (optional)
- A drizzle of olive oil or balsamic glaze
Instructions:
1. Preheat the Oven:
- Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish, quiche pan, or tart pan with olive oil or cooking spray.
2. Prepare the Tomatoes:
- Dice the fresh tomatoes and place them in a paper towel-lined plate to absorb any excess moisture. This helps prevent the quiche from becoming too watery.
3. Make the Egg Mixture:
- In a large bowl, whisk together the eggs, heavy cream (or milk), garlic powder, onion powder, thyme, salt, and pepper until smooth.
- Stir in the shredded cheddar, grated parmesan, chopped basil, and green onions (if using).
4. Assemble the Quiche:
- Spread the diced tomatoes evenly across the bottom of the greased quiche pan.
- Pour the egg and cheese mixture over the tomatoes, ensuring the mixture is evenly distributed.
5. Bake the Quiche:
- Bake the quiche in the preheated oven for 30-35 minutes, or until the center is set and the top is slightly golden. You can test the quiche by inserting a knife or toothpick into the center—it should come out clean when done.
6. Cool and Serve:
- Let the quiche cool for about 5-10 minutes before slicing. This helps it set and makes it easier to slice.
- Optional: Garnish with fresh basil leaves, a sprinkle of cheese, crumbled feta, or a drizzle of olive oil or balsamic glaze for extra flavor.
Tips:
- For extra flavor: Add some sun-dried tomatoes, roasted red peppers, or olives into the quiche for a Mediterranean twist.
- Make it ahead: You can prep the quiche a day ahead and refrigerate it. Reheat in the oven for about 10 minutes at 350°F before serving.
- Dairy-free option: Swap the cream for a non-dairy milk (like almond or coconut milk) and use a dairy-free cheese substitute for a vegan-friendly version.
This Tomato Sunshine Quiche is light, flavorful, and perfect for a sunny day or any time you want a refreshing meal with a burst of tomato goodness!
