Name: Cheesy Tomato Basil Quiche - Gluten Free
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 sweet gluten free pie crust; 2 tablespoons olive or canola oil; 1 large onion (chopped); 4 Roma tomatoes (sliced); ½ cup basil (sliced with Chiffonade style); 1¼ cup grated Pecorino Romano cheese (or Parmesan); 4 large eggs (beaten); ¼ teaspoon salt; ¼ teaspoon pepper

A cheesy tomato basil quiche that is gluten-free and a wonderful breakfast or brunch option. Oh, heck. Have it for supper, too!

Scrumptious Gluten Free Tomato Basil Quiche

Gluten Free Tomato Basil Quiche

I made this tomato basil quiche for breakfast a week ago and it was delicious. Since there were leftovers, I took it to share at our potluch luncheon. Every scrap of it was gone in no time. I also brought a Gluten -Free Tomato Basil Pie (no eggs), which was terrific, so it was hard to choose what to eat!

Both are made similarly, except with the quiche, you add four beaten eggs, increasing the protein content of your meal.

Be careful when you roll out the pie crust. Make it thin in the center. Fold the outside crust (around the rim) over on itself to make it thicker and the center of the crust thinner.

Before I learned this trick, mine got a wee bit soggy, and the outside was a bit crispy. But the flavor was terrific. I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour , and it worked great.

This was an excellent breakfast meal, and it's good for a brunch or potluck, too. When you make it, do let me know how you like it. I think you will love it as much as we do.

WHAT YOU NEED

You need measuring cups and spoons, knife and cutting board, pie plate, and a gluten free pie crust.

Ingredients:

1 sweet gluten free pie crust
2 tablespoons olive or canola oil
1 large onion chopped
4 Roma tomatoes sliced
½ cup basil sliced with Chiffonade style
1¼ cup grated Pecorino Romano cheese or Parmesan
4 large eggs beaten
¼ teaspoon salt
¼ teaspoon pepper

Instructions:

Place the pie crust in a greased 9" pie pan. Press the pie crust evenly over the pie plate. Crimp or fold the edges of the crust around the outside.
Using a medium skillet, heat the oil and add the onion. Sauté until the onion begins to brown.
Spread the onions over the pie crust bottom.
Sprinkle ⅓ of the cheese over the onions.
Sprinkle ⅓ of the basil leaves over the cheese.
Slice the tomatoes and place ⅓ of them in a single layer over the basil and cheese.
Add ⅓ of the cheese, sprinkled over the top of the tomatoes.
Repeat layers (except onions).
Pour the beaten eggs over the layers.
Sprinkle with salt and pepper.
Bake at 375°F for about 20 minutes, or until the eggs fully set.
Let rest for 5 minutes before serving. The quiche can be served hot or at room temperature.