Get the taste of fresh herbs with this breakfast dish.
Becky Low shares how to whip up the delicious recipe.
1 single 9-inch pastry crust, optional
3 cups shredded Mozzarella cheese
10 leaves fresh basil
8 large eggs
1 cup whole milk (or half n half, or cream)
½ teaspoon garlic salt, or to taste
⅛ teaspoon fresh cracked black pepper, or to taste
2 roma tomatoes, thinly sliced
Balsamic Drizzle (see recipe below)
Additional fresh tomatoes and basil, garnish
Preheat oven to 350 degrees.
Line 9-inch pie plate with pastry crust (or eliminate the crust and spray pie plate with non-stick spray). Arrange shredded cheese in pie plate. Sprinkle cheese with chiffonades of fresh basil (stack basil leaves together, fold in half lengthwise or roll; starting at one end, cut in thin strips).
Beat together eggs, cream (milk or half and half) and garlic salt; pour mixture over cheese; and sprinkle with fresh cracked black pepper.
Arrange thinly sliced tomatoes on top. Bake for 45-55 minutes, or until quiche is set in center and lightly browned.
Serve quiche warm or cold, with additional fresh tomatoes, basil and a Balsamic Drizzle.
To lighten fat content of quiche try one of more of the following (note: substitutions in any recipe will change the outcome. Balance flavor, texture and calories to your taste preferences): eliminate the pastry crust; use 2% milk; use skim milk Mozzarella cheese.
Balsamic Vinegar Drizzle
3 tablespoons balsamic vinegar
3 tablespoons sugar
3 tablespoons olive oil
1 teaspoon salt
⅛ teaspoon black pepper
1-2 cloves crushed garlic.
Whisk together until sugar is dissolved.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.