TOMATO CAPRESE QUICHE
Serves 6
1 tbsp. butter
1 ⁄4 cup diced shallot
3 garlic cloves, minced
Kosher salt
Black pepper
5 eggs
1⁄2 cup heavy cream
1⁄2 cup grated Parmesan
1 ⁄4 cup chopped fresh basil
1 prepared pastry crust or tart shell
2 Roma tomatoes, sliced
1 ball fresh mozzarella cheese, sliced Extra-virgin olive oil and balsamic vinegar, for drizzling
1. Melt the butter in a skillet over medium. Add shallot and garlic and cook 2 to 3 min., until softened. Season with salt and pepper.
2. In a bowl whisk the eggs and cream. Stir in Parmesan, chopped basil, and shallot mixture. Season.
3. Heat oven to 325°F. Pour filling into crust. Top with tomato and mozzarella slices.
Bake 30 min., until set and lightly browned around the edges. Remove and cool 10 to 20 min. Remove from pan and slice into wedges. Drizzle with oil and vinegar, if desired, and serve.
PER SERVING: 356 cal, 19g protein, 16g carbs, 1g fiber, 2g sugar, 25g fat