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Crustless Caprese Quiche

Crustless Caprese Quiche compressed image1

Crustless Caprese Quiche

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine American
Servings 4


  • Nonstick cooking spray
  • 1/3 cup plus 2 tablespoons whole wheat or other whole grain breadcrumbs
  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion , diced
  • Kosher salt
  • 4 plum tomatoes (2 chopped and 2 thinly sliced crosswise)
  • 2 large eggs plus 2 large egg whites
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup 2-percent milk
  • 1/4 cup packed fresh basil leaves , thinly sliced, plus 1 sprig for garnish
  • 4 ounces shredded part-skim mozzarella


  • Preheat the oven to 350 degrees F.
  • Coat a 9-inch deep-sided pie pan with nonstick cooking spray.
  • Sprinkle 2 tablespoons of breadcrumbs evenly into the pan.
  • Heat the oil in a large nonstick skillet over medium-low heat.
  • Add the onion and 1/8 teaspoon salt to the skillet.
  • Cover the skillet and cook, stirring occasionally, until the onions soften without color, about 15 minutes.
  • Stir in the chopped tomatoes and cook for 1 minute.
  • Transfer the mixture to a medium bowl and set aside.
  • 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.
  • Stir in the sliced basil and the onion-tomato mixture.
  • Pour the egg mixture into the prepared pie pan.
  • Sprinkle with mozzarella.
  • Arrange the sliced tomatoes in an overlapping style around the top.
  • Bake for about 35 minutes or until the eggs are set and the cheese is lightly browned.
  • Let stand for 10 minutes to complete the cooking process.
  • Garnish with a fresh basil sprig.
  • Slice into 4 wedges with a sharp knife and serve.
Keyword breakfast, Brunch, Cheese, Egg Recipes, Healthy, Healthy Breakfast, Healthy Brunch Recipes, Quiche, Tomato, Vegetable
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Hi, I am April & Welcome to my food blog!

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