Caprese Crustless Quiche 
A Super Tasty idea for those fresh tomatoes sitting on your counter! Quiche is an eggcellent 
protein-packed meal ANY TIME of the day – think Sunday Brunch or even a fast easy Dinner for tonight!
The Caprese-inspired flavors in this dish are fresh and very satisfying.
As Summer has now come to an end we get to enjoy this very last batch of fresh garden tomatoes still sitting on the vines showing off their final gorgeous finale of the year. If you visit your local farmers market this week, you’ll likely have an assortment of sweet-vine ripened tomatoes to choose from.
I’m picking all the tomatoes from our plants as fast as I can because in SLC it’s now getting very cold at night. I pick all of the green tomatoes and set them on newspaper in the cool basement so they will ripen inside. I also love to make this roasted green tomato salsa.
Any unsweetened milk you choose will work great for this recipe. I used unsweetened coconut milk from a can because that’s what I had.
How To Make Oat Flour
Oat flour is the simplest flour to make at home, using whole rolled oats (old-fashioned oats) and your high-speed blender or food processor.
2 cups of whole rolled oats equal about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.
You may have to stop your machine and move the flour around with a spoon.
Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.
Here are 17 Reasons to Eat Eggs Every day.
If you’d like to substitute the whole eggs for just egg whites instead, that definitely works great! I usually do 3-4 egg whites in place of 1 large egg.
6 servings
Ingredients:
- 8 large eggs
- 1/4 cup milk of choice
- 1 cup mozzarella cheese, shredded
- ¼ cup oat flour
- 2 fresh garlic cloves, minced
- sea salt and ground pepper, to taste
- 2 small garden tomatoes, sliced
- 1/4 cup fresh basil leaves
Instructions:
Lightly spray or rub a 12-inch quiche baking dish with olive oil or avocado oil to prevent sticking.
Preheat your oven to 350 degrees f.
In a large mixing bowl, whisk your eggs together with the milk and oat flour.
Stir in the mozzarella cheese, garlic, and season with sea salt and pepper to your taste.
Pour this egg mixture into your prepared baking dish and bake for 15-20 minutes, or
until it just begins to set.
Carefully remove from the oven, top with tomato slices and fresh basil.
Return your dish to the oven and bake for another 10-15 minutes, or until eggs are fully set and golden and tomatoes are roasted.
Allow quiche to cool for 5 minutes before serving.
Garnish with fresh basil and enjoy!
Rachel
Ingredients
- 8 large eggs
- 1/4 cup milk of choice
- 1 cup mozzarella cheese, shredded
- ¼ cup oat flour
- 2 fresh garlic cloves, minced
- sea salt and ground pepper, to taste
- 2 small garden tomatoes, sliced
- 1/4 cup fresh basil leaves
Instructions
- Lightly spray or rub a 12-inch quiche baking dish with olive oil or avocado oil to prevent sticking.
- Preheat your oven to 350 degrees f.
- In a large mixing bowl, whisk your eggs together with the milk and oat flour.
- Stir in the mozzarella cheese, garlic, and season with sea salt and pepper to your taste.
- Pour this egg mixture into your prepared baking dish and bake for 15-20 minutes, or
- until it just begins to set.
- Carefully remove from the oven, top with tomato slices and fresh basil. Return your dish to the oven and bake for another 10-15 minutes, or until eggs are fully set and golden and tomatoes are roasted.
- Allow to cool for 5 minutes before serving.
- Garnish with fresh basil and enjoy!
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