Light Tomato Basil Quiche Recipe

My favorite light quiche recipe, the one I make again and again in both summer and winter. Not only is it a healthy, vegetarian and light quiche recipe, it's a make-ahead quiche recipe too! Perfect for the busy family or a harried hostess.

Light Tomato Basil Quiche Recipe

Do you watch for recipes for meatless main-dish recipes? I bypassed meat for some years so have many in my collection. I’m a regular carnivore again but this Light Tomato Basil Quiche recipe remains a favorite for brunch and light suppers.

With just three eggs, low-fat mozzarella and evaporated skim milk, it’s a light quiche recipe but still rich with onion-tomato-cheese-basil flavors.

Fresh basil is essential so unless it is available at your grocery or you have some in the freezer, make this in summer when you have basil in the garden or can beg some from a neighbor who does!

PRESERVING BASIL in the freezer is easy. Cut stems from leaves. Wash and dry two cups packed leaves, I use a salad spinner, then let the leaves rest on a paper towel. Chop with 2 tablespoons olive oil in a food processor. Freeze in ice cube trays and transfer to a heavy freezer bag until ready to use.

BASIL-CREAM CHEESE DIP is pungent with garlic. Chop 3–4 basil leaves and 2 cloves garlic in a food processor. Add 8 ounces cream cheese, 1/2 cup grated Parmesan cheese, 1/2 cup toasted walnuts. Blend thoroughly. Add olive oil a few drops at a time until creamy. Serve on crackers or thin-sliced bread.

ALANNA's TIPS I often serve this Light Tomato Basil Quiche recipe for brunch at my annual cookie swap. It's a light quiche recipe, leaving room for cookie tasting (!) and Christmas parties that night; and vegetarian, which accommodates several guests; and pretty! making the hostess happy; and delicious! making everyone happy. This 2003 column was published online for the first time in 2007 and was updated and republished in 2012.

LIGHT TOMATO BASIL QUICHE RECIPE

Hands-on time: 15 minutes
Total preparation time: 70 minutes
10 servings
    ONION MIXTURE
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, chopped
    EGG MIXTURE
  • 3 large eggs
  • 1 cup evaporated milk, fat-free or regular, shaken well
  • 1-1/2 teaspoons cornstarch
  • 1/4 teaspoon fresh pepper
    ASSEMBLE
  • 8 ounces part-skim mozzarella, shredded
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh basil, chopped

Preheat oven to 350F.

PASTRY Arrange pastry in 10-inch deep-dish pie pan or quiche pan. With your fingers, form a decorative edge. Chill the crust while continuing.

ONION MIXTURE In a skillet, gently sauté onion and garlic in olive oil until golden.

EGG MIXTURE In a blender, combine eggs, evaporated milk, cornstarch and pepper.

ASSEMBLE Spread Onion Mixture and then cheese over pastry. Arrange tomatoes decoratively in a single layer over cheese. Arrange chopped basil atop tomatoes. (You can prepare ahead this far, making later preparations extra quick.) Carefully pour Egg Mixture into pie shell without disturbing tomatoes.

BAKE Bake 45 minutes or until knife inserted in middle can be removed clean. Remove from oven and let stand 10 minutes before serving.

NUTRITION ESTIMATE for Light Tomato Basil Quiche Recipe, Per Slice: 214 Calories; 11g Tot Fat; 3g Sat Fat; 21g Carb; 2g Fiber; 301mg Sodium; 75mg Cholesterol; 8g Protein. WEIGHT WATCHERS POINTS WW Old Points 5, WW PointsPlus 6 WEIGHT WATCHERS TIPS Use the basic formula of 3 eggs, 1 cup milk (thickened with a little cornstarch) and 8 ounces low-fat cheese to adapt your own favorite quiche recipe into a light quiche recipe.

More Ideas for Fresh Basil


Basil Cream Cheese Dip | Kitchen Parade

This is a luscious cream cheese dip, so simple to make and pungent with garlic. The recipe is above, Basil Cream Cheese Dip.


Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

More Light & Healthy Brunch Recipes

(hover for a description, click a photo for a recipe)
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~ more breakfast & brunch recipes ~
from Kitchen Parade

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~ more vegetable tarts & quiche recipes ~
from A Veggie Venture, my food blog

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It sounds wonderful. I love the sound of the basil/cream cheese spread too! And I do have quite a surplus of basil right now.
 
Alanna,
What a great recipe, it looks so impressive. I'd like to entertain for brunch because it's more casual and less expensive, but I just hate waking up early! Perhaps I could make most of the stuff the night before ...
-Kelly
 
I'll definitely hang on to this recipe. It would be a perfect summer lunch, with a little green salad.
 
Absolutely perfect for while my Dad is here this week!
 
This sounds pretty good to me. I love tomatoes and I love quiche! I think my Mother will really enjoy this. Thanks
 
Meatless mains? Yep! I'm a veggie
 
Alanna, this quiche really attracts me, I love the mozzarella in it! Thanks!
 
Alanna! Anything with tomatoes is on my to-do list. They are my absolute favourite food. So many interesting tips and ideas with the post... I cannot imagine how far you will take each cheese making post. I am making cultured sour cream today - and cream cheese, soon. Imagine making the basil cream cheese recipe above with homemade cream cheese! I am so pumped.
:)
Valerie
 
Love the look of this quiche and look forward to making it soon for my vegetarian company from the UK. Thank you, too, for the smart tip on saving basil.
 

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna