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Tomato and Basil Crustless Quiche Recipe

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This recipe for Tomato and Basil Crustless Quiche is from The Fehr Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 c. water
1/3 c. quinoa
1 tsp. oil
1 c. diced onion
1/4 c. flour
4 large eggs
2 tbsp. minced fresh basil (or 2 tsp. dried)
1 1/2 c. seeded and diced Roma tomatoes (about 3)
1/4 milk or half and half cream
1 cup shredded mozzarella cheese
1/3 c. grated Parmesan cheese
1/4 tsp. salt
Pinch ground black pepper
Directions:
Directions:
Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.

Preheat the oven to 350º. Lightly grease a 9" round baking dish or spray with cooking oil.

Heat the oil in a large skillet on medium-low heat. Saute the onion until tender and opaque, about 10 minutes.

Whisk together the flour and eggs. Add the quinoa, basil, tomatoes, milk mozzarella and Parmesan cheese, salt, pepper and sautéed onion; mix well. Pour into the prepared dish and bake for 50 minutes on the center oven rack, until the center is firm. Remove from the oven and cool for 10 minutes. Run a knife around the outside edge of the quiche. Slice into wedges and serve hot or cold. Refrigerate leftovers for a quick next-day lunch or dinner.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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