So I guess its not technically a pie. I mean, “pie” has a pretty wide demographic referring to pizza to sweets to fruits to veg, to thin crust, to thick crust, to no crust, to lattice topped to topless… So screw it! I’m celebrating Pi Day!
Caprese Crustless Quiche
- 1 cup (about 5 oz) cherry tomatoes, diced
- 2 Tbsp minced garlic, divided
- 2 egg whites
- 1 1/2 cup liquid egg substitute
- 1/2 cup flax milk (or your choice)
- 10 oz frozen spinach, thawed and drained
- 1/2 cup packed basil leaves
- 2 Tbsp reduced fat grated Parmesan
- 2 Tbsp non fat plain Greek yogurt
- 1 tsp black pepper
- 1/2 tsp salt
- 1/3 cup fat free shredded mozzarella cheese
Preheat the oven to 350 F. Combine the diced tomatoes (I like to quarter the toms and then slice even more) with 1 Tbsp garlic, egg whites, milk and liquid egg substitute. Next combine basil leaves, Parm, yogurt, the other tablespoon of garlic, and s and p in a food processor. Pulse to begin the combine. Squeeze as much liquid as you can from the thawed spinach. Place half of the drained spinach in the processor and blend until fully pulverized and incorporated.
Whisk the basil-spinach pesto into your egg and tomato mix. Spray a tart pan heavily with non stick cooking spray and transfer egg mixture. Sprinkle the remaining spinach over top the uncooked eggs followed by the mozzarella. Bake for 40 to 45 min, rotating 180 degrees half way through baking. Slice and enjoy.
Nutrition (1/8 of recipe):
Calories:82, Fat: 0.6g, Sat. Fat: 0.2g, Cholesterol: 2.9mg, Sodium: 386mg, Carbs: 7.4g, Fiber: 1.2g, Sugars: 3.3g, Protein: 9.8g
I sprinkled a bit more mozzarella on mine! Dad dolloped his with ricotta!
I don’t really know what differentiates a crustless quiche from a frittata ,but i don’t care as long as it tastes good. And if you’re new here or just haven’t figured it out, yes, I’m a fan of alliterations .