If you’re on the hunt for a light, refreshing dish that’s bursting with garden-fresh flavors, this Crustless Tomato and Basil Quiche Recipe will become your new favorite. Imagine juicy grape tomatoes, fragrant basil, and creamy mozzarella mingling in a silky egg custard—without the heaviness of a crust. It’s an elegant yet simple dish that shines at brunch, lunch, or a cozy dinner, perfect for savoring the vibrant tastes of summer any time of year.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each playing a starring role to create a harmonious symphony of flavors, textures, and colors. With fresh produce and simple pantry staples, you’re just a few steps away from a tantalizing meal.
- Grape tomatoes: Halved for juicy bursts of sweetness and vibrant red color throughout the quiche.
- Fresh basil: Chopped finely to bring that aromatic, herbaceous note but also reserved for a fresh garnish.
- Garlic: Minced to infuse subtle pungency that wakes up the other flavors without overpowering them.
- Eggs: The rich and silky base that binds everything together, ideally at room temperature for even cooking.
- Unsweetened almond milk: Adds creaminess and moisture while keeping the quiche light; you can substitute with your favorite milk or cream.
- Sea salt: Enhances natural flavors with a clean, briny note.
- Black pepper: Freshly ground to add a subtle warmth and depth.
- Fresh mozzarella cheese: Cubed or in small balls to melt beautifully, giving a luscious, gooey texture.
How to Make Crustless Tomato and Basil Quiche Recipe
Step 1: Prepare and Preheat
Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). This temperature ensures the quiche cooks through gently, setting the silky eggs without drying them out.
Step 2: Mix the Veggie and Cheese Base
In a large bowl, toss together the halved grape tomatoes, freshly chopped basil, and minced garlic. Add about two-thirds of the mozzarella pieces, saving the rest for topping later. This combination creates a flavorful bed that will infuse the eggs with fresh, summery taste during baking.
Step 3: Transfer to the Baking Dish
Pour the tomato and basil mixture into a 9-inch pie pan or an 8-inch square baking dish, spreading it evenly. This layer forms the delicious foundation for your quiche, ensuring every bite is packed with vibrant flavors.
Step 4: Whisk the Egg Mixture
In the same bowl or a clean one, whisk together the eggs, almond milk, sea salt, and black pepper until completely blended. This smooth, savory custard mixture is what gives the quiche its delicate texture and rich taste.
Step 5: Combine and Bake Partially
Pour the egg mixture over the tomatoes and basil in your baking dish. Place it in the preheated oven and bake for 30 to 35 minutes until the quiche begins to set but still has a gentle jiggle in the center. This step lets the eggs partially cook, which is key for the next stage.
Step 6: Add Remaining Cheese and Finish Baking
Scatter the remaining mozzarella pieces evenly atop the quiche, then return it to the oven. Continue baking for about 15 minutes, or until the quiche is golden on top and completely set in the middle. This final layer of cheese melts into a dreamy, golden topping that will make your heart sing.
Step 7: Drain and Garnish
If you notice any liquid pooling near the edges from the juicy tomatoes, carefully drain it before serving. Finally, sprinkle more fresh basil ribbons on top to add a vibrant pop of green and an irresistible fresh aroma.
How to Serve Crustless Tomato and Basil Quiche Recipe
Garnishes
A handful of fresh basil ribbons not only adds a burst of color but also enhances the quiche’s bright, herbal notes—plus, a drizzle of high-quality olive oil can elevate the flavors with a luscious finish.
Side Dishes
This quiche pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette for contrast, or roasted baby potatoes for a comforting, hearty complement. For a lighter option, fresh fruit or a simple cucumber salad adds a refreshing balance.
Creative Ways to Present
Try serving individual slices on rustic wooden boards garnished with extra basil and a sprinkle of coarse sea salt for a charming, rustic look. You can also cut the quiche into small squares to serve as elegant appetizers at your next gathering, garnished with a tiny basil leaf on each.
Make Ahead and Storage
Storing Leftovers
Keep any leftover quiche in an airtight container in the fridge for up to 3 days. The flavors meld beautifully overnight, making it an excellent make-ahead meal for busy mornings or quick lunches.
Freezing
The Crustless Tomato and Basil Quiche Recipe freezes well. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze up to 2 months and thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a preheated oven at 325 degrees Fahrenheit (163 degrees Celsius) for about 10-15 minutes or until warmed through. This keeps the texture intact better than microwaving, helping the cheese stay melty and the eggs tender.
FAQs
Can I use other types of tomatoes?
Absolutely! Cherry tomatoes or even small plum tomatoes work wonderfully in this recipe. Just be sure to halve or chop them so they release their juices evenly during baking.
Is it necessary to use fresh basil?
Fresh basil is highly recommended because it imparts that sweet, aromatic flavor crucial to the quiche’s character. Dried basil won’t provide the same vibrant freshness.
Can I substitute the almond milk?
Yes, feel free to use any milk or cream you prefer—even dairy cream or oat milk. Each will slightly change the richness but maintain delicious results.
Why is the quiche crustless?
The crustless version is lighter and faster to prepare, allowing the fresh tomato and basil flavors to shine without the added heaviness of dough. It’s perfect when you want something simple yet elegant.
How do I know when the quiche is done?
The quiche should be mostly set with a slight jiggle in the center when you remove it for the topping cheese. After baking again, the surface should be golden, and the custard should be completely set without a liquid center.
Final Thoughts
This Crustless Tomato and Basil Quiche Recipe is truly a shining example of how simple ingredients can come together to create something absolutely spectacular. Whether for a leisurely weekend brunch or a light dinner shared with friends, it’s a dish that feels special yet unfussy. I can’t wait for you to try it and discover just how effortlessly delicious fresh tomatoes, basil, and mozzarella can be in a silky egg custard. Happy cooking!
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Crustless Tomato and Basil Quiche Recipe
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Low Lactose
Description
This crustless tomato quiche is a delicious, light, and flavorful dish perfect for breakfast, brunch, or a light dinner. Made with fresh grape tomatoes, basil, garlic, eggs, and mozzarella cheese, it offers a perfect balance of savory and fresh tastes without the heaviness of a traditional crust. Baked until golden and set, it’s easy to make and serves six people.
Ingredients
Vegetables and Herbs
- 1 1/2 cups Grape tomatoes (or cherry tomatoes; halved)
- 1/2 cup Fresh basil (chopped; plus more for garnish)
- 4 cloves Garlic (minced)
Egg Mixture
- 8 large Eggs (preferably at room temperature)
- 1/3 cup Unsweetened almond milk (or any milk or cream of your choice)
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
Cheese
- 6 oz Fresh mozzarella cheese (1″ balls or cut into 1″ pieces)
Instructions
- Preheat the oven: Preheat your oven to 350 degrees F (177 degrees C) to prepare for baking the quiche.
- Prepare the tomato mixture: In a large bowl, combine the halved grape tomatoes, chopped fresh basil, minced garlic, and two-thirds of the mozzarella pieces (about 4 ounces). Transfer this mixture evenly to the bottom of a 9-inch pie pan or an 8-inch square baking dish.
- Make the egg mixture: Using the same bowl or a new one, whisk together the eggs, almond milk, sea salt, and black pepper until thoroughly combined. Pour this egg mixture evenly over the tomato and basil layer in the baking dish.
- Bake the quiche partially: Place the baking dish in the preheated oven and bake for 30-35 minutes. The mixture should start to set but still be slightly jiggly in the center.
- Add remaining cheese and finish baking: Remove the quiche from the oven and dot the top with the remaining mozzarella pieces (about 2 ounces). Return to the oven and bake for an additional 15 minutes, or until the quiche is golden and fully set.
- Drain any excess liquid and garnish: If there is any liquid collected near the edges from the tomatoes, carefully drain it before serving. Garnish the quiche with fresh basil ribbons for an added burst of flavor and color.
Notes
- Use room temperature eggs for better mixing and texture.
- Feel free to substitute almond milk with any milk or cream depending on your preference.
- Make sure to drain any liquid around the edges before serving to avoid sogginess.
- Can be served warm or at room temperature.
- Fresh basil adds the best flavor, but dried basil can be used in a pinch (reduce quantity).
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
