{Recipe} Crustless Caramelized Onion & Tomato Quiche

It’s been a while since I posted a recipe and thought today would be a perfect day for it. Here in NYC we are expected to have lots of rain tomorrow due to Hurricane Earl so it looks like tomorrow will be an indoor day – a great day for cooking. Also, this recipe would be a good one for the upcoming Labor Day Weekend if you’re visiting friends or having a picnic.

This recipe is more like a method rather than a recipe. You can swap a lot of the ingredients out for ones that you really like and personalize it to your liking.

So, today’s recipe is for a crustless quiche – a caramelized onion and tomato crustless quiche. It’s really good! I know that crust is usually a big part of quiche – a really YUM part of quiche! But I’m telling you, this version is much healthier, easier (a huge plus!) and still very satisfying and delicious.

Here goes…

First thing we want to start with is an onion. I like to use the sweet onions but you can use what you like. I had a really large one which was perfect.

Slice up the onion

and put it in a pan with some canola oil. You want the flame low – we are going to cook these onions slow to get them caramelized. Season with salt & pepper.

While that’s cooking, mix together 3 eggs,

a container of lowfat small curd cottage cheese

3 heaping tablespoons of flour

and a cup or so of grated cheese.

I probably use more than a cup, probably WAY more – I just LOVE cheese!

For this one I used extra sharp white cheddar cheese. If you don’t like cheddar, no problem, use what you like.

Mix it all together and when the onions get to this point, they are ready.

Mix in the onions with the rest of the mixture and season with salt and pepper. Pour the mixture into a pie pan – I use a Pyrex one.

Slice up a tomato and place the slices on top. Sprinkle each slice with salt and pepper.

I usually put the whole thing on top of a sheet pan just in case it bubbles over. Mind you, it has NEVER bubbled over, but I still do it anyway. I just can’t help myself.

Bake in the oven at 250 degrees for about 50 minutes. If it seems too soft, then cook for a little longer.

The tomatoes shrivel up a bit and become more flavorful and the top gets brown and bubbly. Looks so good!!

Now you’re ready to dig in!

Slice it up and eat it up!

This would go great with a nice salad. I usually make this quiche with spinach and mushrooms or just mushrooms. I’ll post a mushroom version another time.

So, let me know if you decide to try it. What is your favorite kind of quiche? When I was in Paris I remember just getting quiche at the bakeries and eating it while walking around. Those were so good!!

>>>>>>>>>>>>>>>>>>>>>>>>>>>

Crustless Caramelized Onion & Tomato Quiche

1 large onion sliced
Canola oil
3 eggs
3 heaping tablespoons all purpose flour
1 16 ounce container lowfat small curd cottage cheese
1 heaping cup (or more) of grated extra sharp white cheddar cheese
1 tomato sliced
salt & pepper

• Preheat the oven to 350 degrees
• Pour some canola oil in a pan just to cover the bottom.
• Place the sliced onion in the pan, season with salt & pepper and cook on a low flame for about a half hour until caramelized
• While the onions are cooking, in a bowl mix together the eggs, flour, cottage cheese and grated cheese
• When the onions are caramelized, combine with the egg/cheese mixture and mix in salt and pepper.
• Place the mixture in a pie pan and top with the sliced tomato
• Sprinkle salt and pepper on the tomatoes
• Cook for 50 minutes and if the center is still too soft, cook for a bit longer – check after 10 minutes.
• Enjoy!

>>>>>>>>>>>>>>>>>>>>>>>>>>>