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a small crustless tomato quiche with pesto in a small baking dish with fresh basil.
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5 from 5 votes

Crustless Tomato Quiche With Pesto For One

Make this crustless tomato quiche with pesto for a creamy, savory single serving meal baked with fresh tomatoes, eggs, cheese, and basil pesto in a small dish. Ready in 30 minutes.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Main Dish
Cuisine: American
Diet: Vegetarian
Keyword: crustless pesto quiche, crustless quiche, crustless tomato quiche, crustless tomato quiche with pesto, low carb, pesto, pesto quiche, quiche, tomato quiche, tomatoes
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

Instructions

  • Heat oven to 375° F (190° C).
  • Heat olive oil in a medium skillet over medium heat. Add the chopped onion, garlic, and black pepper. Cook for about 2 to 3 minutes, until the onions are soft and translucent. Remove from heat.
  • In a medium bowl, whisk together the eggs and heavy cream. Stir in the shredded cheese, pesto, and the sautéed onion mixture.
  • Lightly butter a 5x5-inch baking dish. Arrange the tomato slices in a single layer on the bottom.
  • Pour the egg mixture evenly over the tomatoes.
  • Place the baking dish on a baking sheet and bake for 25 to 28 minutes, until the center is set and the top is lightly golden. Let rest for 5 minutes before serving.

Video

Notes

  • Cook the vegetables first: Sauté the onions and garlic until soft. This builds flavor and removes excess moisture so the quiche sets properly.
  • Whisk the eggs well: Beat the eggs and cream until fully blended. This creates a smooth, custardy texture.
  • Do not overbake: The center should be set but still have a slight jiggle. The quiche will continue to firm up as it rests.
  • Let it rest: Cool for 5 to 10 minutes before slicing. This helps it hold its shape and slice cleanly.
  • Use the right dish size: A small baking dish, about 5x5 inches or similar, ensures the crustless quiche bakes evenly and doesn’t turn out too thin.
 
If doubling the recipe, bake in either two 5x5 inch baking dishes or one 6x8 inch baking dish.

Nutrition

Serving: 1serving | Calories: 714kcal | Carbohydrates: 10g | Protein: 34g | Fat: 65g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 502mg | Sodium: 654mg | Potassium: 571mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3162IU | Vitamin C: 20mg | Calcium: 704mg | Iron: 3mg

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