Best 4 Crustless Sundried Tomato And Basil Quiche Recipes

Indulge in a culinary symphony with our delectable Crustless Sundried Tomato and Basil Quiche. This modern rendition of the classic French quiche tantalizes taste buds with its vibrant flavors and textures. Experience a symphony of savory sundried tomatoes, aromatic basil, and creamy custard, all nestled in a golden, crustless shell.

This recipe collection offers two variations to cater to diverse preferences. The classic Crustless Sundried Tomato and Basil Quiche embodies simplicity and elegance. With just a few pantry staples, you can create a masterpiece that's perfect for brunch, lunch, or a light dinner.

For those seeking a vegan alternative, the Vegan Crustless Sundried Tomato and Zucchini Quiche is a delightful option. This plant-based quiche features zucchini, sundried tomatoes, and a creamy cashew-based filling, delivering a satisfying and nutritious meal.

Both recipes are beginner-friendly and require minimal prep time. Detailed instructions and helpful tips guide you through the process, ensuring success in your culinary endeavor. So, gather your ingredients, preheat your oven, and embark on a journey of flavors with our Crustless Sundried Tomato and Basil Quiche.

Check out the recipes below so you can choose the best recipe for yourself!

CRUSTLESS TOMATO AND BASIL QUICHE (LOW CARB)

Crustless Tomato and Basil Quiche (Low Carb) image

I got this from the Low Sodium Cooking newsletter. This tastes best with fresh garden tomatoes. A great recipe to use up some of the summer garden produce. I used leeks and cheddar cheese because I had those on hand and it still tasted wonderful! You could add a baked crust if you want to, but it's not necessary.

Provided by WI Cheesehead

Categories Breakfast

Time 25m

Yield 8 slices

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 onion, sliced
2 cups tomatoes, sliced
2 tablespoons flour
2 teaspoons dried basil or 2 tablespoons fresh basil
3/4 cup egg substitute or 3 whole eggs
1/2 cup skim milk
1/2 teaspoon black pepper (or less)
1 cup lowfat swiss cheese, shredded

Steps:

Preheat oven to 400°F.
Spray 9" pie pan with cooking spray and layer 1/2 cup of cheese on the bottom.
Heat olive oil in a large skillet over medium heat and saute onion until soft; layer over cheese in pie pan.
Sprinkle tomato slices with flour and basil, then saute 1 minute on each side; layer over onions in pie pan.
In a small bowl, whisk together eggs and milk, season with pepper and pour over the onion/tomato layers in the pie pan.
Sprinkle top of quiche with remaining 1/2 cup of cheese and bake at 400° F for 10 minutes.
Reduce heat to 350° F and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

Nutrition Facts : Calories 82, Fat 2.7, SaturatedFat 0.8, Cholesterol 6.1, Sodium 99.8, Carbohydrate 6.6, Fiber 0.9, Sugar 2.5, Protein 8.3

TOMATO ONION QUICHE

Tomato Onion Quiche image

This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey. I especially enjoy it in summer with vine-ripe tomatoes and fresh basil. -Sherri Crews, St. Augustine, Florida

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 3 servings.

Number Of Ingredients 12

Ingredients

1 sheet refrigerated pie pastry
1 cup shredded part-skim mozzarella cheese
1/2 cup sliced sweet onion
2 small plum tomatoes, seeded and thinly sliced
3 medium fresh mushrooms, thinly sliced
1/4 cup shredded Parmesan cheese
3 large eggs
1/2 cup half-and-half cream
1/2 teaspoon ground mustard
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

Steps:

Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., Layer half of the mozzarella cheese, onion and tomatoes in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomatoes. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top., Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 436 calories, Fat 26g fat (13g saturated fat), Cholesterol 265mg cholesterol, Sodium 516mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.

CRUSTLESS SUNDRIED TOMATO AND BASIL QUICHE

CRUSTLESS SUNDRIED TOMATO AND BASIL QUICHE image

Categories Egg Vegetable Brunch Bake Vegetarian

Yield Serves 4 - 6

Number Of Ingredients 8

Ingredients

4 eggs
1 + 3/4 cups light cream
4 leaves of basil, chopped
1`clove of garlic, peeled and chopped
7 oz sundried tomatoes in oil, drained and coarsely chopped
3/4 cup parmesan cheese, grated
3 1" balls of fresh mozzerella cheese, each cut in half.
1/2 teaspoon dried oregano

Steps:

1.Preheat oven to 350 degrees fahrenheit. 2.Grease a 9" glass pie pan. 3.Cut out a 9" circle from parchment paper and grease it and place it onto the bottom of the pie pan. 4.Beat eggs and cream together with basil and garlic in a food processor. Add sun dried tomatoes and oregano and pulse several times. 5.Pour the mixture into the prepared pan and sprinkle the Parmesan cheese over the egg mixture. 6.Place mozarella pieces in a circle 3" from the edge of the pie plate. 7.Bake for 25 minutes, or until golden and firm to the touch. 8.Let cool 10 minutes in the refrigerator before serving. Can be prepared 1 day ahead and reheated.

MOZZARELLA, TOMATO AND BASIL QUICHE

Mozzarella, Tomato and Basil Quiche image

The Mediterranean flavours of mozzarella, tomato and basil blend beautifully to make this a flavourful and attractive quiche. You could use an unbaked pie shell rather than dough- this is just how I make it. If your quiche pan is tall, you may like to increase the egg and cream mixture in a ratio of 4 eggs: 1 cup cream.

Provided by Shuzbud

Categories Cheese

Time 50m

Yield 1 quiche, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 sheet shortcrust pastry dough (ready rolled)
4 large eggs
1 cup heavy cream
2 tomatoes, cored and sliced
2 cups grated mozzarella cheese
20 fresh basil leaves, finely chopped
salt and pepper, to taste

Steps:

Preheat the oven to 350°F or 180°C.
Lay the sheet of pastry dough over a 9-inch quiche pan, pressing the dough gently into the crimped edges. Cut away any excess dough so the pastry is level with the top of the pan.
Prick the base of the pastry with a fork.
Lay half the sliced tomatoes evenly over the pastry. Scatter half the cheese and chopped basil over the tomatoes. Repeat with the rest of the tomatoes, cheese and basil.
Mix the eggs and cream together and season with salt and pepper to taste.
Pour carefully over the other ingredients in the pastry shell, leaving a little space for the mixture to rise slightly in the oven.
Bake in the oven for 40-45 minutes or until the egg mixture is cooked and set.
Let stand for 5 minutes before cutting.
Serve hot or cold!

Tips:

For a crispy quiche, preheat the oven to the highest temperature possible before adding the quiche dish.
Use a good quality cheese that melts well, such as Gruyère, Swiss, or mozzarella.
Add your favorite herbs and spices to the quiche for extra flavor.
If you don't have a quiche dish, you can use a deep-dish pie plate or a 9x13 inch baking dish.
Serve the quiche warm or at room temperature.

Conclusion:

This crustless sundried tomato and basil quiche is a delicious and easy-to-make dish that is perfect for any occasion. With its simple ingredients and minimal preparation, this quiche is sure to become a favorite. Whether you serve it for breakfast, lunch, or dinner, this quiche is sure to impress your family and friends. So next time you're looking for a quick and easy meal, give this crustless sundried tomato and basil quiche a try. You won't be disappointed!