This single serving crustless quiche is filled with ripe tomato slices, pesto, and cheese. It's perfect for breakfast, lunch, or even dinner. Easy to make and cooks in less than 30 minutes!
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.
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Notes
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.