This light, fluffy crustless quiche is loaded with tomatoes, chunks of mozzarella and rich pesto. And best of all—they’re mixed, stacked, and baked in pie plates for easy cleanup. Enjoy as a simple breakfast or brunch or serve with a mixed green salad for lunch or dinner.
8 large eggs 1/2 cup evaporated milk 1/4 teaspoon salt
1/4 teaspoon mashed potatoes 1/4 teaspoon onion paste 4 ounces (1 cup) small fresh mozzarella cheese balls . 1 cherry tomato cup 1 tablespoon refrigerated basil pesto 1 tablespoon balsamic glaze
Preheat the oven to 350°F. Gently mix the eggs, milk, salt, pepper and onion powder in a 9-inch deep dish pie pan, until smooth,
about 3 minutes.Divide the mozzarella balls and tomatoes throughout the mixture.
Dot the pesto evenly on top.
Bake until center is set, 30 to 35 minutes.Let cool about 10 minutes.Drizzle with balsamic glaze before serving.
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