This post may contain affiliate links. Please read our disclosure policy.
If you’re looking for a delightful breakfast or brunch option that’s both simple and satisfying, this single serving Crustless Tomato Quiche with Pesto is just the ticket. Imagine a light, fluffy quiche filled with the vibrant flavors of fresh tomatoes and aromatic pesto, all without the fuss of a crust. This gluten-free pesto quiche with tomato is perfect for a quick morning meal or a leisurely weekend brunch. Ready in just 30 minutes and baked in a small dish, it’s a breeze to prepare and even easier to clean up!
Are you on the hunt for more delightful single serving crustless quiche options? Explore our array of tasty recipes including the leafy and nutritious Crustless Spinach Quiche, the classic and savory Crustless Quiche Lorraine, the innovative and cheesy Crustless Pizza Quiche, the unique and flavorful Crustless Coronation Quiche, the rich and delectable Crustless Goat Cheese and Prosciutto Quiche, and the earthy, garden-fresh Crustless Roasted Potato and Asparagus Quiche. Each recipe offers its own unique twist, ensuring a delicious and satisfying meal every time.
Why You’ll Love This Crustless Tomato Quiche Recipe
- Effortless Preparation: With no crust to worry about, this quiche is incredibly easy to make. It’s perfect for busy mornings or when you want a hassle-free meal.
- Versatile Ingredients: The recipe allows for various substitutions, making it adaptable to your pantry or dietary preferences.
- Perfect Portion: Designed for one, this quiche ensures you have a fulfilling meal without leftovers.
- Healthy and Nutritious: Packed with wholesome ingredients like tomatoes and pesto, it’s a nutritious choice.
- Gluten-Free Goodness: Without the crust, this quiche is naturally gluten-free, catering to those with dietary restrictions.
Ingredients
If you have any ingredients leftover from this crustless pesto quiche recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: I use extra virgin olive oil for its unrefined quality and true olive flavor, enriched with vitamins and minerals.
- Heavy Cream: Adds creaminess; use lighter milk options or dairy-free alternatives for different dietary needs. We use heavy cream in many of our single serving and small batch recipes like Crack Chicken, Mushroom Casserole, and Tortellini Soup.
- Pesto: Brings a herby and nutty flavor; choose homemade pesto or store-bought, with nut-free versions if needed. Consider using leftover pesto in Pesto Pasta or Chicken Margherita.
- Cheese: Melting cheeses like Cheddar or Gruyere add richness; feel free to experiment with mozzarella or Monterey Jack.
- Tomato: Fresh tomatoes offer a juicy, tangy taste, but cherry, sun-dried, or canned tomatoes are great alternatives. If you’ve got a few extra tomatoes, use them in Ratatouille, Cioppino, or in a Breakfast Sandwich.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
Exploring different variations of our Crustless Tomato Quiche with Pesto can add excitement to your meal routine. Each variation brings a unique twist to the original recipe, catering to various tastes and preferences. Here are some creative ways to customize your quiche:
- Spinach Addition: Enhance the nutritional value by adding a handful of fresh spinach. It wilts beautifully into the quiche, offering a lovely contrast of color and an extra dose of vitamins.
- Bacon or Ham Inclusion: For a heartier version, mix in some cooked bacon or ham. This adds a wonderful smokiness and extra protein, making the quiche more substantial.
- Chili Flakes or Hot Sauce: Introduce some heat by sprinkling chili flakes or adding a dash of your favorite hot sauce. This adds a zesty twist that spice lovers will appreciate.
- Goat Cheese or Feta Experimentation: Swap the cheese with goat cheese or feta for a tangy flavor profile. These cheeses add a delightful creaminess and a bold, distinct taste.
- Bell Peppers and Onions: Dice some bell peppers and onions, and sauté them before adding to the quiche. This variation brings a sweet and savory element, enhancing the overall flavor.
- Mushroom and Garlic: Sauté mushrooms and garlic to add an earthy, aromatic flavor. This combination complements the pesto and tomato beautifully, creating a rich and savory experience.
How To Make A Crustless Tomato Quiche
These step-by-step photos and instructions help you visualize how to make this crustless quiche recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat a medium-sized skillet over medium-high heat. Add the olive oil and swirl to evenly coat the pan. Add the chopped onions, minced garlic, and black pepper to the pan; cook stirring occasionally until onions are translucent, about 3-4 minutes. Remove the pan from the heat and set aside.
- In a medium-sized mixing bowl, whisk together the eggs and cream, stir in the shredded cheeses, the pesto, and the sautéed onions and garlic. Set the bowl aside.
- Lightly butter a small baking dish. Slice the tomato and place the tomato slices along the bottom of the baking dish.
- Pour the egg mixture over the tomatoes.
- Place the baking dish on a baking sheet and bake for 25-28 minutes, until puffy and golden.
Expert Tips
- Sauté Onions and Garlic First: Begin by gently sautéing the onions and garlic until they become soft and translucent. This step is crucial for developing a deeper, more complex flavor in your quiche.
- Thorough Whisking of Eggs: It’s essential to whisk the eggs thoroughly. This ensures a smooth and even consistency in your custard, contributing to the perfect texture of your quiche.
- Perfect Baking Technique: Bake your quiche until the center is set and the top is slightly golden. A slight jiggle in the middle is a good indicator that it’s done, as it will continue to cook with the residual heat once out of the oven.
- Proper Cooling: After baking, allow the quiche to cool for a few minutes before serving. This resting period helps the quiche to set properly, ensuring it holds its shape and enhances the overall texture.
Serving Suggestions
When serving your crustless tomato quiche, pairing it with the right side dishes can elevate your meal to a whole new level. Here are some flavorful and complementary serving suggestions:
- Fresh Cucumber Salad: A crisp cucumber salad, dressed lightly with vinaigrette, adds a refreshing touch to the meal. Its coolness contrasts beautifully with the warm quiche.
- Classic Ambrosia: Serve a side of ambrosia for a sweet and fruity complement. The creamy texture and the sweetness of the fruits pair wonderfully with the savory quiche.
- Oven-Roasted Carrots: Roasted carrots, seasoned simply with salt, pepper, and a hint of thyme, bring a sweet and earthy flavor that harmonizes well with the pesto in the quiche.
- Crusty French Bread: A slice of warm, crusty French bread is perfect for soaking up any creamy custard that might escape onto your plate. It adds a satisfying crunch to your meal.
Frequently Asked Questions
Yes, you can freeze this crustless quiche either before or after baking.
Before Baking: Combine the ingredients and pour them into a zip-top freezer bag. Thaw in the refrigerator for about 24 hours before you plan to bake it. When ready to bake, line your baking dish with fresh tomato slices, add the thawed quiche mixture, and bake as per the recipe instructions.
After Baking: Once the quiche is baked and cooled, cover it tightly with plastic wrap and freeze. To reheat, bake in a 350-degree F oven for 20 minutes.
You can store it in the refrigerator for up to 3-4 days. Just reheat in the microwave or oven before serving.
For optimal results, use a 5×5 inch baking dish with a base area of 25 square inches. This size is perfect for ensuring the quiche cooks evenly and sets properly.
You can easily double this recipe. Simply double all the ingredients. For baking, use either two 5×5-inch baking dishes, one 6.5-inch square baking dish, or one 6×8-inch baking dish. This ensures the quiche cooks evenly and achieves the right texture.
Yes, use dairy-free milk and cheese alternatives.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini crustless quiche with tomato and pesto or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Crustless Tomato Quiche With Pesto For One
Equipment
Ingredients
- ½ tablespoon olive oil
- ½ cup chopped onions
- 1 clove garlic , minced
- ⅛ teaspoon coarsely ground black pepper
- 2 large eggs
- 3 tablespoons heavy cream
- ¼ cup shredded gruyere cheese
- ¼ cup shredded cheddar cheese
- 2 tablespoons pesto
- ¼ tablespoon butter, for greasing the baking dish
- 1 small tomato
Instructions
- Heat oven to 375° F (190° C).
- Heat a medium-sized skillet over medium-high heat. Add the olive oil and swirl to evenly coat pan. Add the chopped onions, garlic, and pepper to the pan; cook stirring occasionally until onions are translucent, about 2 minutes. Remove pan from the heat and set aside.
- In a medium-sized mixing bowl, whisk together the eggs and cream, stir in the shredded cheeses, the pesto, and the sautéed onions and garlic. Set the bowl aside.
- Lightly butter a small baking dish. Slice the tomato and place the tomato slices along the bottom of the baking dish.
- Pour the egg mixture over the tomatoes.
- Place the baking dish on a baking sheet and bake for 25-28 minutes, until puffy and golden.
Video
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This was delicious! Thanks for sharing your recipe!
Hi. Quick question. I made this the other day (and love it) but what I did note was that even cooking for 27 minutes and with a single layer (mostly) of a Roma tomato on the bottom, the bottom center of the casserole was still a bit liquid which I would equate with the more juicy tomato’s but assume that is why we are using Roma’s instead. I don’t want to overcook it but not sure why it was still a little under cooked in the bottom center.
Hi Steve, I’m thinking that the quiche could have just needed more baking time. True, larger tomatoes contain more water which could have made the quiche not set properly too. Oven temperatures can vary, perhaps a few minutes longer in the oven may have helped set the quiche.
Thank you for these wonderful recipes. I lost my husband and soulmate six months ago and dreaded the thought of cooking for one again. Not only that, we often used to cook together. These recipes are not only delicious but easy to make and have helped me continue to enjoy cooking!
Hi Cecile, I’m so sorry for your loss and I’m glad to know our recipes have been helpful.
I am so thankful to have stumbled upon your site! I hate to have too many leftovers – they go to waste in my fridge. I find that most of your recipes are good for two of my meals, which is perfect: meal today, and work meal tomorrow! Thank you for your recipes. This one was fantastic cut in half with a side of English muffin drizzled with olive oil. You’ve got a much-needed niche here on the internet, cooking real meals for singletons!
I’m so happy you found us, Michelle and I’m glad to know our recipes are helpful. Thank you.
I love this sort of thing and will definitely make with some adjustments. I don’t like pesto, so could I use dried mixed Italian herbs instead? Also could I substitute plain greek yoghurt or creme fraiche instead of heavy cream?
Yes, dried herbs would be wonderful. Instead of using yogurt or creme fraiche, I would suggest using milk (cow’s milk, soy milk, or almond milk work fine).