Crustless Tomato Quiche with Pesto for One

Course Breakfast

Cuisine American

Keyword crustless quiche, pesto quiche, quiche for one, tomato quiche

Prep Time 15

Cook Time 28

Total Time 43

Servings 1 serving

A crustless quiche with pesto, onion, two cheeses, and tomato slices on the bottom, baked in a 5x5-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

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 5x5-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

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.