While a crust is very tasty & flaky it’s also high in calories! You can still enjoy the richness of the filling without the added fat/calories of the crust. The eggs in this recipe will hold your quiche together whether you have a crust or not!
We’re into the harvesting of our corn and tomatoes this time of year and there’s plenty to be found in grocery stores, along the roadway stands and even our neighbors bringing us bags of tomatoes. Here’s an easy recipe to enjoy for breakfast, lunch or dinner!
Crust-less Tomato & Corn Quiche
1 Tbsp. extra virgin olive oil
2 yellow onions, thinly sliced
2 cups cherry or grape tomatoes, halved and seeded (or cut up fresh tomatoes into chunks)
2 ears corn, kernels sliced off (or two cups of corn – canned or frozen)
1 cup milk
1 packed cup sharp white Cheddar (use low-fat or even non-dairy cheese)
2 Tbsp. fresh basil, chopped
1 Tbsp. fresh chives, chopped
salt and freshly ground black pepper
Caramelize the onions: Heat 1 Tbsp. olive oil in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions and soft and golden brown, about 25-35 minutes, reducing the heat as necessary to prevent burning.
Preheat oven to 350 F. Scatter onions in the bottom of a 9-inch baking pie pan. Top with the tomatoes, corn, basil, and chives.
In a medium bowl, whisk to combine the eggs, milk, and cheddar. Season with salt and freshly ground black pepper. Pour over the filling.
Bake in preheated oven for 45-60 minutes, until the center is set and the top is golden brown. Let cool slightly before serving.
Makes a 9-inch round quiche.
If you have an abundance of fresh zucchini and not a fan of corn, just substitute it … be creative!