Crustless Caprese Quiche

Step 1: Base Mix ... In a small saute pan, sprayed with a non-stick spray on medium high heat; add the onions, garlic, and red pepper flakes. Saute, 2-3 minutes, stirring often; just until the onions are slightly tender. Add the diced tomatoes; and, toss to combine. Cook, just 1 minute; then, remove from the heat.

Step 2: Egg Mixture ... Add the whole eggs, egg whites, milk, oregano, salt and pepper, to a bowl; and, whisk until everything is incorporated.

Step 3: Quiche ... Spray a 8" deep dish or regular 9" pie plate with a non-stick spray; then, add the slightly cooled onion tomato mix to the plate. Top with the grated mozzarella (fresh mozzarella really works best), then the chopped basil; and, pour the egg mixture over the top. Then, lay the tomatoes slices (lightly seasoned with salt and pepper) on top. It is OK, if they sink a bit, don't worry.

Step 4: Bake ... Preheat the oven to 350 degrees. Bake the quiche on the middle shelf for 40-50 minutes; until the filling is set. After 30 minutes, sprinkle the parmesan cheese over the top. Then, continue cooking another 10-20 minutes, until the quiche is done. To check is the filling is set; insert a knife in the middle of the pie ... if it comes out clean, the quiche is done (just like testing a cake). Then, let the quiche rest at least 10 minutes before serving; I like to lightly cover or tent it with foil as it rests. This is also great to make ahead; and, it freezes great. Just bake as is; cool, wrap well; then freeze for up to 3-4 months. Thaw in the refrigerator; and simply reheat.

Step 5: Serve and ENJOY! ... Plate each slice over a baby of baby greens; and, garnish with extra basil, a drizzle of a good balsamic vinegar and olive oil. A fruit salad is the perfect side. You can always add a slice of focaccia or zucchini bread too. Perfect for breakfast, brunch, lunch, or dinner.