Sundried Tomato Basil Quiche

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 256kcal

Author: Lauren

This Sundried Tomato and Basil Quiche is seriously so good and is perfect for your next brunch or meal prep breakfast! It's super easy to prep (thanks to easy to use frozen pie crust!) and is lower in fat and calories than traditional quiche. This quiche has the best flavor combination of sundried tomatoes, fresh basil and creamy mozzarella cheese!

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Ingredients

1 frozen deep dish pie crust I used Pillsbury
1/2 medium onion (110g) finely diced
2 large eggs
3/4 cup egg whites (180g)
3/4 cup low fat evaporated milk* (180g)
2 cloves minced garlic or 1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp ground pepper
1/3 cup sun dried tomatoes (43g) removed from oil & chopped
3/4 cup shredded mozzarella cheese (84g)
2 Tbsp fresh chopped basil**

Instructions

Preheat the oven to 375 degrees F. Gently transfer the pie crust to a greased pie dish.
Spray a small skillet with cooking spray and set to medium-high heat. Add the diced onion and cook for 3-5 minutes or until soft and translucent. Remove from heat and allow to cool slightly.
Whisk the eggs in a large bowl until lightly beaten. Then whisk in the egg whites, milk, minced garlic, Italian seasoning, salt and pepper (you can add more or less salt and pepper to taste). Stir in the cooked onions, sun dried tomatoes, cheese and basil. Pour mixture carefully over the pie crust and place in the oven.
Bake on the lower oven rack for 37 to 45 minutes, or until set along the edges and only slightly jiggly in the center. Sprinkle with freshly cracked black pepper to serve!

Notes

* You can use any milk of choice. Just make sure it is plain and unsweetened (i.e. not vanilla flavored!)

** Highly recommend fresh herbs but you can use 2 tsp dried instead if you don't have any on hand.

Pro tip: transfer pie crust to pie dish directly out of the freezer. The longer it sits out, the easier it will be to break. You do not need to bake pie crust before adding the filling but you can if you wish.

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