Caprese Quiche (crustless)

h2Chef’s Notes:/h2
pFor brunch, lunch or a light dinner, this simple, do-ahead dish can’t be beat. I created this recipe when the basil in my garden had to be used. I had the tomatoes and cheese on hand, but not enough to make a salad. So I thought, iWhy not/i? Turned out so good I can’t wait to make it again. It tastes like a cross between Caprese salad and pizza./p
pQuiche is notorious for having a soggy crust. Not using a crust eliminates the problem!/p
h2Ingredients:/h2
ul
li1 shallot or 3 scallions, chopped/li
li1 tbsp. Butter/li
li3 eggs, lightly beaten/li
liEnough milk, half and half or cream to make 1 ½ cups when added to the eggs/li
li3/4 cup shredded mozzarella cheese/li
liSalt and pepper to taste/li
liPinch (1/16 tsp.) fresh nutmeg/li
li1 medium (3 ½ -4 ounces) Roma (plum) tomato, sliced 1/8 “ thick/li
li3 tbsp. fresh basil chopped/li
liNon-stick spray or butter (for the pie pan)/li
/ul
h2How to prepare the recipe:/h2
ol
liPre heat the oven to 375°./li
liButter or spray a 9 inch pie pan with a non-stick spray/li
liSautee the shallot or scallions in butter. Allow to cool./li
liBeat the eggs lightly and add the salt pepper, and nutmeg./li
liAdd the milk or cream until you have 1 ½ cups of liquid in total. Add cooled shallots./li
liEvenly spread the shredded cheese on the bottom of the pan./li
liDistribute the chopped basil over the cheese. Arrange the tomato slices over the basil. Gently pour the egg mixture over the cheese./li
liBake for 30-35 minutes or until the quiche is lightly browned and puffy./li
/ol
h2Nutrition Information:/h2
p4 servingsbr /
Net Carbohydrates: 6g/p
piSource:a href="http://www.thedecadentdiabetic.com/" Ward Alper, the Decadent Diabetic/i/a/p