Caprese Quiche! What a concept! A delicious culinary concept you’ll want for breakfast all year long! Upon a fluffy, creamy bed of eggs lays the classic caprese flavors of melty mozzarella, juicy bright tomatoes, and fragrant savory basil. Other quiches wish they had the panache and the charm as Caprese Quiche! Try a bite and dare to compare! You’ll find yourself agreeing that no other quiche can stand up to it!
Ingredients
- 1/3 cup plus 2 tablespoons whole wheat or other whole grain breadcrumbs, divided
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, diced
- 7/8 teaspoon kosher salt, divided
- 2 plum tomatoes, chopped, plus 2 plum tomatoes, thinly sliced crosswise, divided
- 2 large eggs, plus 2 large egg whites, divided
- 1/2 cup part-skim ricotta cheese
- 1/2 cup 2% milk
- 1/4 cup basil leaves, thinly sliced
- 4 ounces mozzarella, shredded
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Coat a 9-inch deep-dish pie pan with nonstick cooking spray.
Step 3 –Sprinkle 2 tablespoons of the breadcrumbs into the prepared pie pan.
Step 4 –Heat the oil in a large, nonstick skillet over medium-low heat.
Step 5 –Add the onion and 1/8 teaspoon of the salt to the hot oil.
Step 6 –Cover the skillet and cook, stirring occasionally, until the onions are soft and translucent, about 5-7 minutes.
Step 7 –Add the chopped tomatoes and cook for 1 minute.
Step 8 –Transfer the onion and tomato mixture to a medium bowl and set it aside for later.
Step 9 –Combine the eggs, the egg whites, the ricotta, the milk, the remaining breadcrumbs, and the remaining salt in a blender until smooth.
Step 10 –Stir in the basil and the onion-tomato mixture using a spoon.
Step 11 –Pour the egg mixture into the prepared pie pan.
Step 12 –Top the egg mixture with the shredded mozzarella.
Step 13 –Arrange the sliced tomatoes, overlapping, on top of the dish.
Step 14 –Bake in the oven until the eggs have set and the cheese is golden, about 35 minutes.
Step 15 –Slice into quarters and serve.
