Juliet tomatoes, onions and cheddar cheese make this casserole look fancy in a pie crust. When it’s just family, I skip those calories and pour the quiche filling straight into a buttered pie pan.
Sans crust, this quiche is one of my favorites for lazy Saturday morning breakfasts since I can sneak back into bed and listen to NPR while it cooks in the oven. It also works well for a quick weeknight dinner paired with a side salad and a glass of wine.
If you don’t have cherry or juliet tomatoes on hand, chopped fresh tomatoes are a good substitute. None of those? Chopped mushrooms, bell peppers, greens, or cooked potatoes all work well, too. If you end up using any of those ingredients, cook them with the onions in the skillet before stirring them into the eggs.
Crustless Quiche with Juliet Tomatoes (serves 8 )
1 tablespoon olive oil
1/2 onion, chopped
5 eggs, beaten
1/4 cup skim milk
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
half-pint juliet tomatoes (8-12), cut in half
Preheat the oven to 350 degrees and butter a nine-inch pie pan. In a skillet over medium heat, heat the oil. Add the onions and cook them until they are tender, then set them aside to cool slightly. In a mixing bowl, combine eggs, milk, cheese, salt, pepper, and par-cooled onions. Stir to combine, then pour the mixture into the prepared pie pan. Arrange tomato halves, skin side up, in the egg mixture. Bake the quiche until the custard is golden, puffed and the edges are set, about 30-35 minutes. Set on a cooling rack for about 20 minutes to cool before serving.