crustless caprese quiche

Lunch

Crustless Caprese Quiche

This light and fluffy crustless quiche is dotted with tomatoes, little bites of melty mozzarella and savory pesto. And the best part—it’s mixed, assembled and baked in a pie plate for easy cleanup. Enjoy as an easy breakfast or brunch option or serve for lunch or dinner with a mixed green salad on the side.

Ingredients

8 large eggs
1/2 cup whole milk
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon onion powder
4 ounces small fresh mozzarella cheese balls (1 cup)
1 cup cherry tomatoes
1 tablespoon refrigerated basil pesto
1 tablespoon balsamic glaze

Directions

Preheat oven to 350°F. Gently whisk 8 eggs, 1/2 cup milk, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon onion powder together in a 9-inch deep-dish pie pan until smooth, about 3 minutes. Distribute 1 cup mozzarella balls and 1 cup tomatoes throughout the mixture. Dot 1 tablespoon pesto evenly over the top.
Bake until the center is set, 30 to 35 minutes. Let cool for about 10 minutes. Drizzle with 1 tablespoon balsamic glaze before serving.