There’s more to see...
Come take a look at what else is here!
They used Pinterest to explore a new city
Join Pinterest to find all the things that inspire you.
Creating an account means you’re okay with Pinterest's Terms of Service and Privacy Policy.
50+
billion Pins
to explore
15
seconds to
sign up (free!)
Visit site

Crustless Caprese Quiche

Vegetarian • 1.5 hrs to make • Serves 4

Produce

1/4 cup Basil, packed fresh leaves
1 Onion, medium
4 Plum tomatoes

Refrigerated

2 Eggs plus, large

Baking & Spices

1 Kosher salt

Oils & Vinegars

1 Cooking spray, Nonstick
2 tsp Olive oil, extra-virgin

Bread & Baked Goods

1/2 cup Breadcrumbs, whole wheat or other whole grain

Dairy

1/2 cup Milk, 2-percent
4 oz Mozzarella, part-skim
1/2 cup Ricotta cheese, part-skim

Related Pins

Get this all-star, easy-to-follow Food Network Crustless Caprese Quiche recipe from Food Network Kitchens.

This unique recipe uses quinoa for the crust in place of the usual high-fat and high-carb pastry. It's totally easy to make, too -- no messy dough to roll out. And with mushrooms, spinach, and leeks, this quiche is a great way to get a few veggies in your morning meal.

Crustless quiche. Made this for Easter brunch. Turned out super yummy. Subbed onions for the zuchini.

Real moms eat quiche -- like this contest-winning, crustless, four-cheese variety. Yum!

Asparagus Mushroom Crustless Quiche -- this recipe is using bisquick in the egg mixture -- sounds like a great idea!

Hands Down The Best Spinach, Mushroom & Feta Quiche Recipe. Came Out Soo Good!

Yummy, Yummy. Vegetable Gumbo Frozen black-eyed peas and quick-cooking Swiss chard make this vegan stew a super-fast supper. Soy sauce and smoked paprika give it slow-simmered flavor, fast.

We've been busy...but still had time to find this delicious recipe for Caprese chicken.  Read more...

Salmon with Lentils ___________________ 1/4 cup extra-virgin olive oil, plus more for drizzling 2 leeks, white and light-green parts only, halved lengthwise and chopped 2 carrots, diced 3 cloves garlic, chopped 1 tablespoon tomato paste 1 cinnamon stick 1/2 pound (1 1/4 cups) French brown or green lentils 1 bunch Swiss chard 3 6-ounce center-cut skinless salmon fillets Kosher salt and freshly ground pepper 1 tablespoon honey Juice of 1 lemon