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RECIPE | Crustless Caprese Quiche

RECIPE | Crustless Caprese Quiche

Course Quiche
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Author Molly Stillman


  • 1-2 cloves of minced garlic
  • 2 small tomatoes sliced, seeds removed (this prevents the quiche from getting soggy), divided
  • cup packed fresh basil chopped
  • 1 cup fresh mozzarella shredded
  • 4 large eggs
  • 2 large egg whites
  • ¾ cup milk
  • sea salt and pepper to taste


  1. Preheat the oven to 350 degrees F.
  2. Spray an 8-9 inch pie plate with olive oil cooking spray.
  3. Spread the minced garlic along the bottom of the pie plate.
  4. Spread the chopped basil on top of the garlic.
  5. Top the garlic and basil with half of the sliced tomatoes (don't forget to remove as many of the seeds as you can... this prevents the quiche from getting soggy).
  6. Top the tomatoes, garlic, and basil with the shredded mozzarella.
  7. In a medium bowl, combine the eggs, egg whites, milk, and a little salt and pepper and whisk thoroughly.
  8. Pour the egg mixture evenly over the mozzarella, tomato, basil and garlic.
  9. Top with the remaining tomato slices and a little salt and pepper to taste.
  10. Place in the oven for 50 minutes.
  11. Remove from the oven and enjoy!