This light and fluffy quiche skips the crust for a fuss-free and flavorful meal. Sun-dried tomatoes, melty mozzarella, and a touch of pesto create a taste explosion in every bite. Plus, cleanup is a breeze – everything gets mixed and baked in one pan! Enjoy it for a quick breakfast, a leisurely brunch, or even a light lunch or dinner with a side salad.
Ingredients:
- 8 large eggs
- ½ cup whole milk
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ teaspoon onion powder
- 4 ounces small fresh mozzarella cheese balls (about 1 cup)
- 1 cup cherry tomatoes
- 1 tablespoon refrigerated basil pesto
- 1 tablespoon balsamic glaze
Instructions:
- Whisk & Assemble: Preheat your oven to 350°F (175°C). In a 9-inch deep-dish pie pan, whisk together the eggs, milk, salt, pepper, and onion powder until smooth (about 3 minutes). Gently fold in the mozzarella balls and cherry tomatoes. Dollop the pesto evenly over the top.
- Bake & Enjoy: Pop the pan in the oven and bake for 30-35 minutes, or until the center is set. Let the quiche cool slightly for 10 minutes before slicing and serving. Drizzle with balsamic glaze for an extra touch of sweetness and acidity.
Nutrition Information (per serving):
- Calories: 265
- Fat: 17g
- Carbs: 7g
- Protein: 19g
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