Crustless Caprese Quiche

Method

1. Preheat the oven to 350 degrees F.

2. Coat a 9-inch deep-sided pie pan with nonstick cooking spray.

3. Sprinkle 2 tablespoons of breadcrumbs evenly into the pan.

4. Heat the oil in a large nonstick skillet over medium-low heat.

5. Add the onion and 1/8 teaspoon salt to the skillet.

6. Cover the skillet and cook, stirring occasionally, until the onions soften without color, about 15 minutes.

7. Stir in the chopped tomatoes and cook for 1 minute.

8. Transfer the mixture to a medium bowl and set aside.

9. In a blender, combine the eggs, egg whites, ricotta, milk, the remaining 1/3 cup breadcrumbs, and 3/4 teaspoon salt until well combined and smooth.

10. Stir in the sliced basil and the onion-tomato mixture.

11. Pour the egg mixture into the prepared pie pan.

12. Sprinkle with mozzarella.

13. Arrange the sliced tomatoes in an overlapping style around the top.

14. Bake for about 35 minutes or until the eggs are set and the cheese is lightly browned.

15. Let stand for 10 minutes to complete the cooking process.

16. Garnish with a fresh basil sprig.

17. Slice into 4 wedges with a sharp knife and serve.