This Sun Dried Tomato Quiche is a simple and hearty breakfast made with fresh and delicious ingredients. Start the morning off right with this easy crustless quiche. Who says comfort food has to be for dinner? This gluten free and low carb quiche makes the perfect beginning to the day.
I love making quiche in a pie plate. It's just one of those simple breakfast recipes that looks fancy at the same time. You'll find that most quiche recipes use a pie crust, but this isn't most recipes. I've found that the egg mixture cooks up quite nicely once you add it to the rest of the ingredients and creates a sort of crust all on its own.
The fresh basil and ricotta cheese make it taste nice, and light, and I love the fluffy texture that the eggs add. All you need is a side of bacon or sausage, and you're all set for a pretty amazing breakfast. Every time I've made this crustless quiche, it's gone almost before I can snag myself a slice.
Be sure to check out my Spinach and Feta Quiche for another yummy brunch and breakfast recipe. Feta cheese and fresh spinach are a winning combination as well.
Sun dried tomatoes - The star of the show today. Cut them into strips. If they are dry and hard soak them first. If they came in oil drain them well.
Ricotta cheese - Adding ricotta cheese adds creaminess and a slightly sweet flavor. My second favorite in this is goat cheese.
Fresh basil - Basil adds a ton of flavor. I like to julienne the basil and add it so that it's longer strips which pack a lot of taste into every bite.
Large Eggs - The adds add the protein and are the binding agent that holds all the other ingredients together.
Half and half - Mixed with the eggs, this adds richness. Half and half is a combination of whole milk and heavy cream.
Kosher salt & black pepper - You can add these to taste. The amounts I have listed are just guidelines.
How To Make Sun Dried Tomato Quiche
Step One: Preheat the oven to 350 degrees.
Step Two: Add the fresh basil and sun dried tomatoes to the pie plate.
Step Three: Add the ricotta. You don't have to be perfect in size. Just drop by spoonfuls on top of the basil and tomatoes.
Step Four: Whisk or blend together the egg and half and half then pour into the pie plate on top of the other ingredients.
Step Five: Place the pie plate in the oven and bake for 30 minutes.
Onion - Add some diced onion for extra flavor. You can use a sweet onion or a red onion, up to you.
Change up the cheese - Opt for mozzarella cheese, goat cheese, feta cheese or any other type that you'd like.
Make a crust - Using pie dough is a simple way to make a delicious and flaky crust. Try this keto quiche crust to keep it low carb.
Add meat - Adding diced ham or bacon crumbles is always a great idea.
Add spinach - This would then basically turn it into a spinach quiche, but adding spinach is great for nutrients.
Fresh tomatoes - Fresh tomatoes would work as well, but they do pose the risk of adding too much liquid to the recipe. You'd want to pat off some of the excess liquid before using.
Do sun-dried tomatoes need to be soaked?
If your sun dried tomatoes are very dry and hard I do recommend soaking them. If they are soft and come in a jar of oil or from a pouch you don't need to soak them.
Can you make quiche without using flour?
Absolutely. There really isn't a need for adding flour at all. The eggs do a great job of cooking and binding all the ingredients together, but they fluff up and are light and airy.
What do you serve with quiche?
Quiche is easily a meal in itself, but you can serve it with a side of sausage or bacon, or even with a refreshing cup of juice and diced potatoes if you aren't on a keto diet.
Sun dried tomato quiche can also be served for lunch or dinner with a side salad for an easy meatless meal.
How do you store leftover quiche?
Just add the quiche to the fridge for storage. You'll want to have it stored in an airtight container with a lid, but it should stay fresh for up to 2 days.
When you want to reheat for yourself or your guests, just add to the skillet with a little bit of butter or pop it into the microwave for up to 45 seconds.
- 1 cup sun dried tomatoes in oil, well drained, sliced
- ½ cup ricotta
- ¼ cup fresh basil julienned
- 6 eggs
- ¼ cup half and half
- ½ teaspoon salt
- ⅛ teaspoon pepper
- Preheat the oven to 350.
- Spray a deep dish pie plate cooking spray. Lay the tomatoes, basil, and dollops of ricotta in the bottom. Blend together the eggs, half and half, and seasoning. Pour over the tomatoes, basil, and cheese.
- Bake for 30 minutes.