Low-Fat Caprese Quiche
Serve this quiche with a mixed greens salad for a complete, delicious meal.
Ingredients
- 6 Eggland's Best eggs, room temperature
- 1 cup low-fat 1% milk
- 2 cups shredded mozzarella cheese, part-skim
- 1 cup fresh basil leaves, chopped
- 2 cups cherry tomatoes, whole
- 1/2 teaspoon each, salt & pepper
- 1 refrigerated pie crust
Preparation
Preheat oven to 425 degrees F.
Press pie crust into a 9-inch deep-dish pie pan and prick bottom and sides with a fork; cover in aluminum foil and use pie weights or another pie dish or cake pan to weigh down; bake for 12 minutes.
Prepare filling by beating eggs, milk, cheese, basil leaves, salt and pepper; mix well and set aside.
When crust is done, remove from oven and very gently remove foil and item used to weigh down; line with cherry tomatoes, covering bottom of crust completely.
Slowly add egg mixture, spreading over tomatoes evenly.
Reduce oven temperature to 350 degrees and bake for 50-55 minutes, or until quiche is set.
Quiche may appear 'wet' in the center from excess moisture from the tomatoes; test the outer part of the quiche to ensure eggs are set before removing from oven.
Remove from even and let stand for 5 minutes before serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 Serving |
|---|---|
| Calories | 274 |
| Fat | 15g (52% calories from fat) |
| Saturated Fat | 9g |
| Cholesterol | 153mg |
| Sodium | 346mg |
| Carbohydrates | 17g |
| Dietary Fiber | 1g |
| Protein | 15g |
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