Crustless Caprese Quiche

Crustless Caprese Quiche

After a full week of celebrating summer in all the festivities that come along with vacation, my body needs a little bit of a break. Does your body ever crave vegetables and fruits? Mine does especially after a week of drinking beer and devouring cheese.


I decided to venture out to my garden yesterday to see what was starting to flower and grow. Did I mention that I get extremely excited over the sight of a jalapeño that has reached maturation? I’m a bit of a nerd. I just love seeing the plants thrive and become plentiful. It means we can enjoy super locally grown foods that are healthy and nutritious.


It’s still early in the season in New England for vegetables. Remember that weekly snow storm from Sunday evening into Monday that bombarded New York and Boston? The Connecticut Folk (aka yours truly) got a pummeling from Old Man Winter as well. It actually snowed well into March and even in April this year. Isn’t that wild? I think so. Needless to say, we are happy to see the sun and enjoy summer activities.


Although our vegetables are not quite ready yet in my own garden, I managed to pick three cherry tomatoes, a lot of basil, and a jalapeño. I love the smell of basil. It shouts summertime and fresh recipes.


I’ll be working all week at Starbucks and thought that a quiche would be a perfect way to get my protein and vegetables without having to cook an elaborate meal. When you work shifts from early in the morning into the mid-afternoon, you understand that cooking healthy options can be a bit tricky. This quiche will save you time and energy and most of the ingredients should be in your refrigerator or on your counter right now.


What’re you growing in your garden? What recipes will you be creating with farm fresh vegetables?




Crustless Caprese Quiche


  • 10 eggs
  • 1/4 cup skim milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup freshly grated mozzarella cheese
  • 1 heirloom tomato (sliced)
  • 1 tablespoon fresh basil (chopped)


  1. Preheat oven to 325 degrees.
  2. In a medium-sized mixing bowl, combine eggs, milk, parmesan cheese, salt, and pepper. Beat until eggs are fully scrambled and yolk has broken.
  3. Generously spray a pie tin with non-stick spray. Pour egg mixture into pie tin. Place sliced tomato on top of eggs. Pie tin should be big enough for at least five slices of tomato. Top tomato slices with mozzarella and basil.
  4. Place quiche in oven for 28-30 minutes or until eggs have puffed slightly and the quiche does not jiggle in the middle. Serve hot or cold with a drizzle of balsamic glaze on top.
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Written by Miss Scrambled Egg

Erin is the author of Miss Scrambled Egg. She is a barista, teacher, and blogger. She is slightly overwhelmed by the sight of carrot cake and Bernese Mountain Dogs.

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