Light Tomato Basil Quiche Recipe

The 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 ♥ KitchenParade.com, a make-ahead, healthy, vegetarian and light quiche recipe.


Not Eating Meat vs Being a Vegetarian: Are They Different?

Do you watch for recipes for meatless main-dish recipes? I bypassed meat for some years – I didn't call myself a vegetarian because the very word implied so much more than simply not eating meat – so have many in my recipe 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 protein-rich evaporated skim milk, it’s a light quiche recipe but still tastes quite rich, thanks to the onion-tomato-cheese-basil flavors.

In fact, you can use the same 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!


Great Choice for Brunch

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.

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!

More Ways With Basil

PRESERVING BASIL in the freezer is easy! Just cut the stems off, then wash and dry two cups of packed leaves, I use a salad spinner, then let the leaves out to dry on a paper towel. Chop with 2 tablespoons olive oil in a food processor. Freeze the basil-oil mixture in ice cube trays and transfer to a heavy freezer bag until ready to use.

BASIL-CREAM CHEESE DIP is a luscious cream cheese dip, so simple to make and pungent with garlic. To make it, just chop 3–4 large basil leaves and 2 cloves garlic in a food processor until the garlic and basil are both in tiny bits. Add 8 ounces cream cheese, 1/2 cup grated Parmesan cheese and 1/2 cup toasted walnuts. Blend thoroughly. Add olive oil a few drops at a time until creamy. Serve on crackers or thinly sliced bread.



LIGHT TOMATO BASIL QUICHE RECIPE

Hands-on time: 15 minutes
Time-to-table: 1-1/4 hours
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

Heat oven to 350F/180C.

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

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

ALANNA's TIPS With a store-bought refrigerated crust, I like to roll it out a bit thinner and discard the extra pastry. It tastes a little better and saves a few calories! But for a crust worth the calories, do consider making my long-time pie crust recipe, I'll even show you How to Make Flaky Tender Pie Crust! Ooops, don't substitute 2% milk for evaporated milk, the quiche won't set.
NUTRITION INFORMATION Per Slice (assumes Flaky Tender Pie Crust): 238 Calories; 15g Tot Fat; 8g Sat Fat; 15g Carb; 1g Fiber; 318mg Sodium; 94mg Cholesterol; 1g Sugar; 10g Protein. WEIGHT WATCHERS POINTS Old Points 6 & PointsPlus 6 & SmartPoints 9 & Freestyle 8

More Light & Healthy Brunch Recipes

(hover with a mouse for a description; otherwise click a photo to view the recipe)

Asparagus Custard Tart Easy Make-Ahead Breakfast Casserole Shakshuka (Eggs Nested in Summer Vegetables)
~ more breakfast & brunch recipes ~
from Kitchen Parade

~ Spinach & Feta Quiche ~
~ Crustless Quiche with Roasted Peppers ~
~ Caramelized Onion Tart ~
~ more vegetable tarts & quiche recipes ~
from A Veggie Venture, my food blog

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~ Preserving Basil ~
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(helping home cooks save money on groceries)

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. 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. If you make this recipe, I'd love to know your results! Just leave a comment below.

© Copyright Kitchen Parade 2003, 2007 (online), 2012 (repub), 2015, 2016 & 2019

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

Comments

  1. 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.

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  2. 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

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  3. I'll definitely hang on to this recipe. It would be a perfect summer lunch, with a little green salad.

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  4. Absolutely perfect for while my Dad is here this week!

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  5. This sounds pretty good to me. I love tomatoes and I love quiche! I think my Mother will really enjoy this. Thanks

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  6. Anonymous9/03/2007

    Meatless mains? Yep! I'm a veggie

    ReplyDelete
  7. Alanna, this quiche really attracts me, I love the mozzarella in it! Thanks!

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  8. 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

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  9. Anonymous9/06/2012

    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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  10. Anonymous7/15/2015

    Do you think this could be made crustless? I have a gluten free guest coming for brunch.

    ReplyDelete
  11. Anonymous ~ Y'know, I'm not sure. And if it were me, I'd be loathe to experiment on a guest! Here's my suggestion. Search on "crustless quiche" in the Search Box near the top of the page on the right, you'll find several recipes, including one that uses thin slices of potato for a crust. If you like the idea of the onion, tomato and cheese, adjust those recipes.

    And you may well know this, if so, sorry for repeating it. But when you're cooking for someone who is "gluten free" it's important to know if they're dieting (and therefore some accidental gluten wouldn't harm him/her) or if they're gluten sensitive or even have celiac disease. If either of the last two are the case, then cooking gluten free requires way more than a gluten free recipe. It means ridding your kitchen, your ingredients, your cooking tools, your serving plates – absolutely everything, no exceptions, no accidents – or you might cause severe discomfort at best and real harm at worst. It's not for the faint of heart!

    ReplyDelete

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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