When I was teaching, each month a grade level would be asked to provide breakfast for the staff during our morning meetings. Inevitably, the fourth grade was always asked to host the March meeting. I had to get creative because so many breakfast casseroles contain meat which didn’t fair well for the many coworkers that participated in Lent.
I’ve been extra sensitive to people’s dietary restrictions since we have a limited menu in our own home, so I wanted to be sure what I shared with the teaching staff would work for everyone.
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Brass Pepper and Salt Mills | Cutting Board | Pie Dish | Linen Dish Towel | Rosemary Plant
Quiche is such a verstaile dish. It can be customized for just about any dietary preference whether you’re gluten free, vegetarian, or unrestricted. This crustless Caprese version is robust and full of flavor. It is guaranteed to please a crowd and have guests asking for the recipe!
Prep takes about 15 minutes and it bakes in 35-40 minutes. The ease of quiche makes it a great option for busy mornings and celebratory events alike since there really isn’t any fuss about making it! You can even prep ahead if you’re short on time.
HOW TO MAKE CRUSTLESS CAPRESE QUICHE
| Serving Size: | Cook Time: | Difficulty: |
| 6-8 servings | Prep 15 minutes Cook 35 minutes | Beginner Friendly |
INGREDIENTS
- 8 Eggs, scrambled
- 1 cup Milk
- 1/2 cup Onion, chopped
- 1/3 cup Fresh Basil
- 1 Tablespoon, Garlic, minced
- 2 Roma Tomatoes, sliced
- 4 Slices Fresh Mozerella, cubed
- 1/2 teaspoon Parsley
- Salt, to taste
- Cracked Pepper, to taste
DIRECTIONS
1.Preheat oven to 375 degrees. Grease the pie pan with a stick of butter or spray.
2. Mix ingredients. In a large mixing bowl combine eggs, milk, garlic, parsley, salt, and pepper. Beat well.
3.Layer in a pie pan. Along the bottom of the pie pan, layer onion, mozzarella, and basil leaves.
4.Pour egg mixture over top of the ingredients in the pie pan.
5.Top with tomatoes. Slice your Roma tomatoes and arrange them across the top of the pie pan using a fork to slightly settle them into the egg mixture.
6.Bake for 35-40 minutes until the center is no longer runny.
Note that juice from the tomatoes will sit along the top of the quiche once baked. Don’t confuse this with uncooked egg. I use a knife to check the center of the quiche for doneness.
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This Crustless Caprese Quiche is a family favorite that I’m sure you will love just as much!
