crustless caprese quiche

Vegetarian

Crustless Caprese Quiche

Drescription

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.

Adjarian Khachapuri

Khachapuri is a pillowy, boat-shape bread with a filling of creamy cheeses and sunny egg yolks. This Georgian cheese flatbread is traditionally made with sunflower oil. If you can't find it, substitute a neutral-tasting oil, such as grapeseed or canola oil. To serve, either slice the boats crosswise or tear off pieces of the bread and dip them into the rich, cheesy filing.

Vegetable Rainbow Salad

This salad from F&W’s Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one amazing recipe—pickled vegetables, uncommon produce, ancient grains and a cross-cultural dressing that includes miso and chipotle chile in adobo. If ingredients like lime radishes and baby orange cauliflower aren’t available at your farmers’ market, use equal quantities of similar vegetables.