Quiche with Caprese filling

Votes: 2

Time: 1 hour 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 258, total fat 13 G., saturated fats 4.5 G., proteins 19 G., carbohydrates 15 G., fiber 2 G., cholesterol 105 mg, sodium 371 mg, sugar 5 G.

Classic Italian Caprese salad is a delicious combination of mozzarella, tomatoes (especially when they're in season), and fresh basil, which you can enjoy in a hearty quiche. To the delight of those on a low-carb diet, this quiche is made without a crust and is very low in calories. Use some of the tomatoes in the filling, and slice the rest into pretty rounds and arrange them in a pattern on the surface of the quiche. This dish is perfect for breakfast or dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup + 2 tbsp whole grain breadcrumbs
2 tsp olive oil
1 medium onion, diced
4 plum tomatoes (2 diced and 2 thinly sliced)
2 large eggs + 2 whites
0.5 cups semi-skimmed ricotta
0.5 cups of milk with 2% fat content
1/4 cup tightly packed fresh basil leaves, thinly sliced, + 1 sprig for serving
110 g grated semi-skimmed mozzarella

Ingredient Substitution Suggestions

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Recipes with similar ingredients: plum tomatoes, ricotta cheese, mozzarella cheese, eggs, milk, basil, breadcrumbs

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C) and spray a deep 9-inch (22cm) pie dish with cooking spray. Sprinkle the dish evenly with 2 tablespoons of breadcrumbs.
In a large nonstick skillet, heat the olive oil over medium-low heat. Add the onion and 1/8 teaspoon of salt and cover the skillet. Cook, stirring occasionally, until the onion is soft but not browned, about 15 minutes. Add the chopped tomatoes and cook for 1 minute. Transfer to a medium bowl.

Meanwhile, in a blender, combine the eggs, egg whites, ricotta, milk, remaining 1/3 cup breadcrumbs, and 3/4 teaspoon salt until smooth. Add chopped basil and the onion-tomato mixture.
Pour the egg mixture into the prepared pie dish. Sprinkle with mozzarella. Arrange the tomato slices on top, overlapping them slightly.
Bake the quiche until the eggs are set and the cheese is golden brown, about 35 minutes. Let it rest for 10 minutes. Garnish with a fresh sprig of basil. Using a sharp knife, cut the quiche into 4 wedges and serve.

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