Fresh Tomato and Basil Quiche
The Elms Bed & Breakfast, Camden, ME
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This fresh tomato and basil quiche is a delicious taste of summer, especially when tomatoes and basil are at the peak of harvest and flavor! This quiche is perfect for any meal—breakfast, lunch, or a nice dinner in the garden. Add a fresh salad and French bread.
Crust for 10-inch quiche pan
1 teaspoon olive oil
1 cup slivered onion
1 clove garlic, chopped
3/4 cup shredded mozzarella cheese
1/4 cup shredded fresh basil
1 cup evaporated skim milk
1-1/2 teaspoons cornstarch
1/4 teaspoon black pepper
1 egg white
1 cup 1/4-inch-thick slices fresh tomato
basil leaves, for garnish
Preheat oven to 350 degrees. Line 10-inch quiche pan with crust. Heat nonstick pan with olive oil; saute onion and garlic until slightly brown. Spread onion mixture on crust and sprinkle cheese on top. Top with basil.
Combine milk, cornstarch, pepper, eggs, and egg white. Process in blender until smooth. Carefully pour into crust. Carefully arrange tomatoes on top. Bake 45 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Garnish with basil leaves.
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