Fresh and Healthy Tomato Basil Quiche
This Mediterranean-inspired quiche is fresh, light, and full of flavor. Juicy tomatoes, fragrant basil, and creamy eggs make it perfect for breakfast, brunch, or a light lunch. It’s healthier than traditional quiches because it uses a light custard and optional whole-grain crust.
Prep & Cook Time
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 6–8
Ingredients
For the Crust (optional, can skip for crustless version):
1 1/2 cups whole wheat flour
1/2 teaspoon salt
1/4 cup cold olive oil or unsalted butter
4–5 tablespoons cold water
For the Filling:
4 large eggs
1 cup low-fat milk or unsweetened almond milk
1/2 cup grated Parmesan or mozzarella cheese
1 cup cherry tomatoes, halved or sliced
1/4 cup fresh basil, chopped
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Salt to taste
1 teaspoon olive oil (for sautéing, optional)
Instructions
1. Preheat oven to 375°F (190°C).
2. Prepare crust (optional):
Mix flour and salt in a bowl. Cut in olive oil until mixture is crumbly.
Add cold water gradually until dough forms.
Press into a 9-inch tart or pie pan. Bake 8–10 minutes for a slightly firm base.
3. Prepare the filling:
In a skillet, lightly sauté cherry tomatoes for 2–3 minutes with a drizzle of olive oil (optional, for more flavor).
In a bowl, whisk eggs, milk, Parmesan, garlic powder, salt, and pepper.
4. Assemble the quiche:
Spread tomatoes evenly over the crust or directly in a greased pan for crustless.
Sprinkle chopped basil over tomatoes.
Pour egg mixture on top.
5. Bake:
Bake 30–35 minutes until the quiche is set and lightly golden on top.
Cool 5 minutes before slicing.
Notes & Tips
Crustless version: Skip the crust for fewer carbs and a lighter meal.
Cheese variations: Feta or goat cheese works beautifully.
Add-ins: Spinach, zucchini, or roasted bell peppers can be added for more veggies.
Storage: Refrigerate leftovers for up to 3 days; reheat gently.
Nutritional Information
Calories: 180 kcal
Protein: 12g
Fat: 10g
Carbs: 8g
Fiber: 1.5g