Some things deserve all the love in the world. Ahem, without further adieu may I introduce to you, Sir Crustless Herb and Tomato Quiche.
I know, I know it’s a mouthful. But just you wait till you get a mouthful of the this herb and tomato quiche. Your life will probably, most definitely change.
I know I said I was done with diets. Butttttt here I am, in the Keto Zone. Why? Because 1.) I change my mind as often as pants and 2.) I was feeling yucky. (yes I know, yucky is such a techy term)
Now if you are scratching your head and wondering what Keto is, I’m wondering how. Long story short, your daily consumption comes from 75% fat 20% protein and 5% bread.
Honestly, I kind of struggle with going on diets because of my blog. Ultimately my recipes are geared towards moderation.
Healthy, but moderation.
Then I have the “aha” moment. Just because something is labeled as a “diet food” doesn’t mean everyone could make it. So yes, I miss bread and its been 6 days) But I also needed a quick reset. So here I am. And here is this herb and tomato quiche.
And honestly? I would eat this herb and tomato quiche on the reg. Because it’s amazing!
This herb and tomato quiche is a perfect addition to your brunch spread and it comes together pretty quick and like most of my recipes, it’s excellent for meal prep. I’ve been eating it all week!
The flavors are amazing and are in tune with the best that summer has to offer with every bite packed with herbs and cheese.
So keto or not keto, make this for occasions or just for your weekly meal prep! You will not be disappointed.
Crustless Herb and Tomato QuichePrint Recipe
- 8 Eggs
- 1 cup, Heavy Cream or Milk
- 1/3 cup, Mozzarella Cheese, shredded
- 2 cup, Bella Mushrooms, sliced
- 1/2 White Onion, diced
- 2 cup, Arugula
- 3 tbsp, Dill, chopped
- 1 Beefsteak Tomato, sliced
- 1/4 cup, Fresh Basil, chopped
- Salt and Pepper to Taste
- Olive Oil
In saute pan, heat oil until hot add diced onions and sliced mushrooms until cooked, salt and pepper to taste
Heat oven to 350 degrees
In mixing bowl, crack eggs and add heavy cream, whisk until mixed
Spray oil in appropriate sized baking dish (9-in pie pan or 8 x 4 baking dish)
Add mushrooms, onions, herbs, and arugula into egg dish
Pour egg and cream mixture over and stir
Stir in Cheese
Salt and pepper to taste
Place tomato slices on top carefully not allowing to sink
Sprinkle black pepper on top if desired
Put in oven to cook, cook for 35 minutes and then start to check
Check every 5-8 minutes until cooked through to middle