Tomato Bacon Quiche with lots of fresh basil. Make two. One to enjoy now and another to freeze and savor when summer’s bounty is long gone.
Are there particular fruits and vegetables that take over your counter come summer, either because your garden runneth over…or you were feeling a bit too ambitious at the farmer’s market? (Me, me, me at the market!)
Tomatoes and basil. You’ll find plenty of these at my house this time of year. (Ok…zucchini too!)
If you find yourself with an abundance of produce, or you just love fruits and veggies, then my healthy foodie and nutritionist friends in The Recipe Redux have rounded-up some terrific recipes that you won’t want to miss. Check out the links below.
And, if you have more tomatoes and basil then you know what to do with, try this tasty recipe. You’ll love it because:
- It can be assembled and frozen (before cooking) for an easy meal any time. It’s literally one of the easiest make and freeze recipes around.
- It calls for a healthy whole wheat pie crust or it can be made crustless for a gluten-free, low-carb option.
- It’s an Easy Prep/Hands-Off Cooking recipe…and who doesn’t love to sit back and relax while a delicious dinner bakes in the oven.
Tomato Bacon Quiche Ingredients
In my mind this is a “BLT” quiche. After all, there’s bacon, tomato…and lots of leafy basil! What do you think?
Crustless or Not?
This gorgeous tomato bacon quiche (if I do say so myself) baked in a prepared whole wheat pie crust. If you are feeling ambitious, check out this recipe for whole wheat pie crust by Well Plated by Erin, and make your own. Or, don’t use a pie crust at all. This mixture will cook up beautifully, just like this Crustless Asparagus quiche recipe.
Bacon – It just can’t be a BLT without it. My favorite options are nitrite free and turkey bacon.
Leafy Basil – Stack, roll and cut into slivers with your kitchen shears.
Tomatoes – Plum tomatoes are easy to seed and dice. But, any type that is overtaking your kitchen will work.
- 5 eggs lightly beaten
- 1 cup milk (any type or combination will work. I use a mixture of skim milk and half and half.)
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 1 cup Swiss cheese shredded
- ½ cup bacon or turkey bacon. crumbled
- ½ cup roma tomatoes diced
- 1/4 cup basil fresch, stacked, rolled and cut into thin strips
- 9 inch pie crust preferable whole wheat
Preheat oven to 350 degrees F.
Combine eggs, milk, salt and pepper in a bowl.
Fold bacon, tomatoes and basil into the egg mixture.
Pour quiche mixture into a pie crust.
Using a fork, evenly distribute ingredients.
Bake quiche uncovered for 60-70 minutes or until an inserted knife comes out clean. The top should be lightly browned and the quiche will continue to set after removed from the oven.
Allow quiche to sit for 10-15 minutes before cutting.
Quiche can be frozen before or after cooking. Before cooking add all of the ingredients (except for pie crust) to a plastic bag that seals. Store in freezer. When ready to cook, defrost in the refrigerator, pour mixture into pie crust and cook as directed. After cooking, wrap slices with plastic wrap and place in freezer. Slices can be re-heated in the microwave or oven.
Omit the pie crust and make this a crustless quiche!
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