Whenever you can find fresh Roma tomatoes and basil, make this low-carb and gluten-free Crustless Three-Cheese Tomato-Basil Quiche! This special dish would be a treat for Meatless Monday.
It probably won't surprise anyone to hear that at my house I have a big collection of cookbooks that take up an entire wall in my office. I have so many different ones that I can go for a years without looking at some of them, and then one day a book will catch my eye and I'll start to browse through it. Recently I picked up a quirky book called Nutbread and Nostalgia, published in 1979 by the Junior League of South Bend, Indiana. My blogging friend Lydia will have to confirm it, but I think maybe she's the one who sent me this book a while back when she was purging her own cookbook collection.
And this very, very old book is where I got the idea of using fresh tomatoes and basil in a quiche. Of course the recipe in the book wasn't crustless, and I really changed just about everything in the inspiring recipe except the starring ingredients. It also took me several tries to come up with a keeper version, and along the way I added cottage cheese for extra protein and switched the tomatoes for less wet Roma tomatoes.
But making this several times to get it right really wasn't that much of a hardship, because I gobbled up even the ones that didn't set up well enough, and by the time I had the Crustless Three-Cheese Tomato-Basil Quiche recipe I'm sharing in this post, I was wondering why it took me so long to think of making this type of crustless quiche. And personally I think this is the perfect late-summer dish when you're ready for something that's cooked but tomatoes and basil are still abundant.
Of course, this quiche is perfect for Meatless Monday, and I'm sure you'll enjoy it for a meatless meal any time of day if you try the recipe! (Find more meatless main dishes or side dishes with the photo-index pages for Meatless Recipes or Vegan Recipes. And check out my Meatless Monday Pinterest Board with meatless recipe ideas from food bloggers all around the web!)
Cut two large or 3 small Roma tomatoes in half lengthwise and scoop out seeds, then chop the tomatoes and slice the green onion. Beat the eggs with half and half (or milk), Italian Herb Blend, Spike Seasoning, and a little salt and pepper. Then gently mix in the cottage cheese, Swiss cheese, Parmesan cheese, tomatoes, and green onion.
Pour the mixture into a 9-10" pie dish that you've sprayed with non-stick spray and bake at 350F/180C for 30 minutes. While it bakes, thinly slice 2 or 3 more Roma tomatoes and let them drain on paper towels, and thinly slice some fresh basil. When the 30 minutes is up, remove the quiche from the oven and top with the tomato slices and basil, and bake 30 minutes more, or slightly longer if the center doesn't seem done.
This part is completely optional, but you can put the finished quiche under the broiler for a couple of minutes if you want to get the top a little more browned. If you do this, be sure to watch it carefully so the basil doesn't burn!
Let the quiche sit for a few minutes before you cut it. If you want to serve this as a low-carb Meatless Monday dinner, it would taste great with Cauliflower Rice with Basil, Parmesan, and Pine Nuts.
Crustless Three-Cheese Tomato-Basil Quiche
(Makes 6 servings; recipe inspired by a Tomato Quiche I spotted in Nutbread and Nostalgia which is definitely one of my very oldest cookbooks.)
4 large or 6 small Roma tomatoes (or any variety of paste tomato will work)
1/2 cup thinly sliced green onion
6 large eggs, beaten
1/4 tsp. Italian Herb Blend
1/2 tsp. Spike Seasoning (optional but recommended)
1/2 cup half-and-half or milk
salt and fresh-ground black pepper to taste
1 cup cottage cheese
2 cups shredded Swiss cheese
1/4 cup finely grated Parmesan cheese
1/4 cup thinly sliced basil (I used my Herb Scissors to cut the basil.)
Preheat oven to 350F/180C. Spray a 9-10" glass or crockery pie dish with non-stick spray.
Cut 2 large or 3 small Roma tomatoes in half lengthwise, and scrape out the seeds. Dry the inside of the tomatoes with a paper towel and then chop them. Thinly slice enough green onion to make 1/2 cup.
Beat the eggs with the half-and-half, Italian Herb Blend, Spike Seasoning, salt and pepper in a large bowl (or extra-large glass measuring cup like I used) until whites and yolks of the egg are well-combined. Then gently mix in the cottage cheese, Swiss cheese, Parmesan cheese, chopped tomatoes, and green onion. Pour the mixture into the pie dish and bake 30 minutes.
While the quiche is doing the initial baking, thinly slice 2 large or 3 small Roma tomatoes, and drain them on paper towels. (If the tomatoes seem extra wet, put between two layers of paper towel and gently press to absorb some of the liquid.) Slice the fresh basil. After 30 minutes, remove the quiche from the oven and arrange the sliced tomatoes and basil over the top. Bake 30 minutes longer, or slightly more if the center doesn't seem set enough.
Optional: When the quiche is done, you can remove it from the oven, heat the broiler, and broil the top of the finished quiche for a minute or two so it's lightly browned. If you do this step, WATCH IT VERY CAREFULLY so the basil doesn't burn!
Let the finished quiche sit for a few minutes to get firm before you cut it. (The top will sink down some, so expect that!) Serve warm or at room temperature.
Low-Carb Diet / South Beach Diet Suggestions:
This crustless quiche is a great low-carb dish, suitable for most low-carb eating plans. If you're making this for the South Beach Diet, they would recommend low-fat dairy products, but other low-carb plans might prefer full-fat dairy, so everyone make your own choice on that.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn's Kitchen on Pinterest to see all the good recipes I'm sharing there.Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Meatless Dishes to Try:
(Recipes from other blogs not always Low-Carb or South Beach Diet friendly; check ingredients.)
Vegetarian Slow Cooker Recipes Photo Index Page ~ Slow Cooker from Scratch
Kale, Red Pepper, and Goat Cheese Frittata ~ Aggie's Kitchen
Low-Carb Green Chile and Cheese Egg Muffins ~ Kalyn's Kitchen
Zucchini, Goat Cheese, and Basil Frittata ~ The Perfect Pantry
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)