Tuesday, January 19, 2016

Crustless Caprese Quiche

Well our all day home buying class we super informational and I feel like I have a much better handle on everything that goes into buying a house now.  I feel lucky because we have a lot of knowledgeable friends and family that can help us with this process and fixing the house up to be just the way we want it.  It was kind of nice being in that class all day because it has not stopped raining since last week it feels like and this weekend was no exception.  To help beat the rain Sunday I hung out with my two best friends and we made a fabulous brunch and talked all about life, it was just what I needed to help me decompress from the busy week.  Work has been pretty chaotic with our approaching conference, I leave for New Orleans in a little over a week and I sure don't feel prepared yet but I guess that is what this entire week is for.  Let's talk food, we made this recipe for our Sunday brunch and it was so healthy and delicious.  We paired it with my infamous garlic tahini kale salad.  Enjoy!

Serves 4-5

The Ingredients
½ of a small yellow onion, chopped (approximately ¼ cup)
1-2 cloves garlic, chopped
2 large Roma tomatoes, one with the seeds completely removed and chopped, the other sliced to desired thickness
⅓ cup packed fresh basil, chopped
4 ounces fresh mozzarella, shredded
4 large eggs
2 large egg white
¾ cup milk
½ teaspoon salt
¼ teaspoon black pepper

The Process
1.  Preheat oven to 350ºF. Spray an 8" or 9" pie plate with non-stick spray. Set aside.

2.  Spray a large skillet with non-stick spray and heat over medium-high heat. Add chopped onion and garlic (and a pinch of salt and black pepper) and cook for 5-6 minutes, stirring frequently, or until tender. Spoon onion and garlic into a medium bowl and allow to cool.

3.  Slice one of your tomatoes in half and scoop out as many of the seeds as you can (to prevent quiche from getting soggy). After seeds are removed, chop tomato and add to onion/garlic mixture.
Pack washed basil leaves into ⅓ cup measuring cup, then chop to desired size (I chopped mine quite small). Add chopped basil to onion/garlic and tomato mixture and stir well. Spoon this mixture into the bottom of your pie plate and spread into an even layer. Top with mozzarella and set aside.

4.  In a medium bowl whisk the eggs, egg whites, milk, salt, and pepper until thoroughly combined. Pour the egg mixture evenly on top of cheese layer. Lay tomato slices gently on top of egg mixture (overlapping slices is fine). It is ok if egg mixture comes up over tomato slices. Sprinkle salt and black pepper on top of tomato layer.

5.  Bake for 50 minutes or until filling is set. Cool for 10 minutes on a wire rack before serving.

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