Posted by Kalin Denny On July 9, 2021
Basil Tomato Pie without crust is the perfect dish to make whenever you can find fresh Roma tomatoes and basil!
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In my house I have a stack of cookbooks that take up an entire wall in my office. I have so many cookbooks I can go through for years without looking at a particular book, and then one day it will catch my eye. I recently picked up a quirky book called Nutbread and Nostalgia, published in 1979 by the Junior League of South Bend, Indiana. And this very old book is where I came up with the idea of using fresh tomatoes and basil in a quiche, and this Quiche with three types of cheese, basil and tomato that remind you of Friday favorite The result was happy.
Of course, the recipe in the book wasn’t crust-free, and it actually changed almost everything in the inspired recipe except for the signature ingredients. It took me several attempts to come up with a preservative version, and along the way I added cottage cheese for extra protein and swapped out the tomatoes to reduce moisture. Roma tomato. But making a tomato and basil three-cheese quiche without the skins several times to get it right wasn’t much of a difficulty, because I devoured even the ones that weren’t prepared well enough, and by the time I had mastered the recipe I share here, I was wondering Why did I take so long to think about making this kind of quiche without a crust.
This is a perfect summer dish to highlight the combination of tomato and basil. But you can get good Roma tomatoes even in winter, and if you don’t mind some fresh basil, I love this for breakfast during the holidays too. This will keep in the fridge for a few days and reheat well, so prepare it Prepare food on the weekend If you are someone who likes to do it! If you like the combination of fresh basil and tomatoes like me, I hope you’ll give this a try.
What ingredients do you need for this recipe?
- Roma tomato
- green onion
- eggs
- Italian herbal seasoning (affiliate link)
- Spike seasoning (affiliate link) or other all-purpose spice blend
- Half and half, milk, or cream
- Salt and freshly ground black pepper to taste
- cheese
- Grated Swiss cheese
- Soft grated Parmesan cheese
- Thin basil slices
What’s the difference between a crustless quiche and a frittata?
This is an egg custard pie baked in a pie plate, so it’s definitely a quiche and not a frittata or egg casserole! Frittatas can look similar, but they are an egg mixture that cooks in a skillet, sometimes under the grill for a few minutes at the end. Most quiche recipes have a pie-type crust, but you won’t miss that with all the delicious ingredients in this low-carb quiche!
What kind of cheese can you use?
I used shredded Swiss cheese for a frittata, a cheese used in traditional quiche recipes. But if you don’t have a Swiss dish or don’t like it, it would be delicious with shredded Monterey Jack or even mozzarella. I used cottage cheese and wouldn’t skip it; You can’t really taste it in the final dish but it does add cream and protein. Finally, some grated Parmesan cheese is added for the cheesy flavor, but any type of grated hard cheese is just as tart.
What kind of tomato did you use?
After experimenting, I decided that drier Roma tomatoes were perfect for this recipe and any of them Tomato paste It would be great in this recipe that has sliced tomatoes in the quiche and sliced tomatoes on top. But if you have other fresh red garden tomatoes that you want to use, I would choose a medium-sized, firm tomato that is not overly ripe. It will be even more important to dry the tomatoes on paper towels if you are using a more humid variety of tomatoes; I would drain one side, then use another paper towel and drain the other side.
Want more ideas for a crust-free quiche?
I’m a fan of creamy quiche recipes and other recipes that I’ve enjoyed Quiche Lauren with cheeseAnd the Pepperoni Keto Quiche Pizza Without CrustAnd the Bacon, Mushroom, and Crustless Feta Quiche, or Bacon Cheeseburger Keto Breakfast Quiche. or check out Low carb keto quiche recipes without crust Get a great selection of crustless quiche ideas from Kalyn’s Kitchen and all over the web!
How this recipe works:
(Scroll down for a full, printable recipe with nutritional information.)
- Cut 3 small tomatoes in half lengthwise, pour out the seeds, then chop the tomatoes and chop the green onions into slices.
- Beat eggs in half and half (or milk or cream), Italian herbal seasoning (affiliate link), Spike seasoning (referral link) and a pinch of salt and pepper.
- Then gently mix in the cheese, Swiss cheese, Parmesan cheese, chopped tomatoes, and green onions.
- Pour batter into a 9-10 pie plate, spray with nonstick spray, and bake at 350F/180C for about 30 minutes.
- While baking, cut 3 cherry tomatoes into thin strips and pat them dry on paper towels, and cut a few fresh basil into thin slices (or chop the basil with it) scissors (Referral link) If you have some.
- When the 30 minutes are up, take the quiche out of the oven, top with sliced tomatoes and basil, and bake for another 30 minutes, or a little longer if the center doesn’t look cooked.
- This part is completely optional, but you can place the finished quiche under the grill for a few minutes if you want to get the top browned. If you do, be sure to watch it carefully so the basil doesn’t burn!
- Let the quiche sit for a few minutes before cutting and enjoying it.
Make it a meal:
I would eat this any time of the day and it would taste great for breakfast of course! but i like it Cauliflower rice with basil, parmesan cheese and pine nuts For a low carb summer dinner.
More meatless dishes with eggs:
Asparagus and tomato frittata with havarti and dill ~ Calin’s Kitchen
Kale, red pepper, goat cheese frittata ~ Aji’s Kitchen
Egg salsa green for fifteen minutes ~ Calin’s Kitchen
Zucchini, goat cheese and basil frittata ~ The perfect store
Low carb green chili egg muffin and cheese ~ Calin’s Kitchen
Weekend meal prep:
This recipe has been added to a category called Prepare food on the weekend To help you find recipes to make or cook on the weekend and eat during the week!
Ingredients
- 6 small Roma tomatoes (see notes)
- 1/2 cup finely chopped green onion
- 6 large eggs, scrambled
- 1/4 tsp. Italian Herb Mix
- 1/2 tsp. Spike seasoning (optional but recommended)
- 1/2 cup half and half (see notes)
- Salt and freshly ground black pepper to taste
- 1 cup cottage cheese
- 2 cups shredded Swiss cheese
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup basil, thinly sliced (see notes)
instructions
- Preheat the oven (or toaster oven) to 350°F/180°C. Spray a 9-10 inch glass or crockery pie plate with nonstick spray.
- Cut 3 cherry tomatoes in half lengthwise, and scrape out the seeds.
- Dry the tomatoes from the inside with a paper towel and then chop them.
- Cut the green onions into thin slices to make ½ cup.
- Beat eggs in half and half, Italian herbal seasoning (affiliate link), Spike seasoning (continued link), salt and pepper in a large bowl (or a very large glass measuring cup as I used it) until egg whites and yolks are well incorporated.
- Then gently mix in the cheese, Swiss cheese, Parmesan cheese, chopped tomatoes, and green onions.
- Pour the mixture into a pie plate and bake for 30 minutes.
- While the quiche is doing the initial baking, cut 3 cherry tomatoes into thin strips, and drain them on paper towels. (If the tomatoes seem too wet, place between two layers of tissue paper and press gently to absorb some of the liquid.)
- Cut fresh basil into slices.
- After 30 minutes, remove the quiche from the oven and arrange the tomato and basil slices on top.
- Bake for 30 minutes more, or a little more if the center is not set well enough.
- Optional: When the quiche is done, you can remove it from the oven, preheat the grill, and grill the top of the finished quiche for a minute or two until 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 firm before cutting it. (The top will sink a bit, so expect that!)
- Serve warm or at room temperature.
Notes
Any variety of tomato paste will work with this recipe; Use less tomatoes to get fewer carbohydrates if you prefer. Use heavy cream, half and half, or milk, whichever you prefer. I used scissors (Referral link) to cut basil.
This recipe was inspired by the tomato pie I spotted on Nutbread and Nostalgia which is definitely one of my oldest cookbooks.
Nutrition information:
fruit:
6
serving size:
1
Amount per service: Calories: 301Total fat: 20 gramsSaturated fat: 11 gramsUnsaturated fats: 7 gramsCholesterol: 236 mgsodium: 544 mgCarbohydrates: 8 gramsthe basic: 1 gramsugar: 4 gramsprotein: 23 grams
Nutrition information is calculated automatically by the Recipe Plug-In I’m using. I am not a dietitian and cannot guarantee 100% accuracy, as many variables affect these calculations.
Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
This crustless 3-Cheese Basil tomato dish is a great low-carb dish, suitable for low-carb eating plans. If you’re doing this for the original South Beach Diet, they recommend low-fat dairy, but other low-carb plans may prefer full-fat dairy, so everyone makes your choice. Tomatoes do contain some carbs, so for keto or low carb, you might want to use less tomato, but if you check the nutritional information, it’s actually very low in carbs.
Find more recipes like these:
Uses breakfast recipes وصفات To find more ideas like these. use the Diet type indicator To find more recipes suitable for a particular eating plan. You may also like to Follow Kalyn’s Kitchen on Pinterest To see all the good recipes I share there.
Historical notes for this recipe:
This recipe was first published in 2016. It was updated in 2021 with more information and featured as Friday’s Favorite Pick.
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