Oven-Dried Tomato Crustless Quiche
Serving Size / Yield
- 3 tsp. extra-virgin olive oil
- 8 Lipman Roma tomatoes, thick sliced
- 6 eggs
- 1/2 C. milk
- 1 C. fresh basil, chopped
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
Preheat oven to 200 degrees. Oil baking sheet with 2 tsp. olive oil and place tomatoes 1 inch apart on baking sheet. Bake tomatoes for 3-4 hours, or until tomatoes shrivel and dry. Remove tomatoes from oven. Reserve 8 slices of tomatoes and chop the rest very fine.
Increase oven temperature to 350 degrees. In a medium bowl, whisk eggs, then add milk, basil, chopped tomatoes, salt and pepper; stir well to combine. Use remaining tsp. of oil to oil 9-inch quiche dish or pie pan. Pour egg mixture into dish and layer reserved tomato slices over the top of the mixture.
Bake quiche 25-30 minutes.