Crustless Tomato Quiche with Pesto for One
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A crustless quiche with pesto, onion, two cheeses, and tomato slices on the bottom, baked in a 5×5-inch dish.
Ingredients
- ½ tablespoon olive oil
- ½ cup chopped onions
- 1 garlic clove minced
- ⅛ teaspoon coarsely ground black pepper
- 2 large eggs
- 3 tablespoons heavy cream
- ¼ cup shredded Gruyère cheese
- ¼ cup shredded cheddar cheese
- 2 tablespoons pesto
- ¼ tablespoon butter to grease dish
- 1 small tomato
Equipment
- skillet
- baking sheet
- whisk
Directions
- Heat the oven to 375°F.
- Cook the onion, garlic, and pepper in the oil in a skillet over medium heat for 2 to 3 minutes, until soft. Take it off the heat and let it cool a little.
- Whisk the eggs and cream. Stir in both cheeses, the pesto, and the onion mixture.
- Butter a 5×5-inch baking dish and line the bottom with thin tomato slices. Pour the egg mixture over the tomatoes.
- Set the dish on a baking sheet and bake for 25 to 28 minutes, until the middle is set and the top starts to brown. Let it rest for 5 minutes before serving.
Nutrition
Serving: 440g | Calories: 837kcal | Carbohydrates: 18g | Protein: 38g | Fat: 69g | Saturated Fat: 30g | Trans Fat: 0.8g | Cholesterol: 618mg | Sodium: 800mg | Potassium: 770mg | Fiber: 3g | Sugar: 9.5g | Vitamin A: 3232IU | Vitamin C: 18mg | Calcium: 708mg | Iron: 3.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); tomato counted as tomatoes. Brands and portions vary, so use it only as an approximation.