Fresh Tomato and Basil Quiche

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margouillat photo/shutterstock
The Editors
6 servings
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 for a truly special treat.

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
2 eggs
1 egg white
1 cup 1/4-inch-thick slices fresh tomato
basil leaves, for garnish
  1. Preheat oven to 350°F. 
  2. Line a 10-inch quiche pan with crust. 
  3. Heat a nonstick pan with olive oil; saute onion and garlic until slightly brown. 
  4. Spread the onion mixture on the crust and sprinkle cheese on top. Top with basil.
  5. Combine milk, cornstarch, pepper, eggs, and egg white. Process in blender until smooth. Carefully pour into the crust. 
  6. Carefully arrange tomatoes on top of the egg mixture. 
  7. Bake for 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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