1package Mozzarella Pearls saving 6-7 for end of recipe
3tbsp Basil (fresh) chopped
1tsp Garlic Salt coarse ground
¼tsp Italian Seasoning
¼tsp Ground Pepper
Preheat your oven to 350 degrees. spray pie plate with non stick cooking spray and set aside.
In a large bowl crack 5 eggs and whisk, slowly add in egg whites and whisk until frothy. Next add seasonings and stir well.
Pour it into a pie plate and slice tomatoes into thin rounds.
Place the tomatoes on top of the quiche mixture and add a mozzarella pearl in the center of each tomato slice.
Sprinkle with leftover basil and Italian seasoning.
Bake for 45 minutes or until golden brown around edges.
Check about 20 minutes through to make sure the top is not getting too toasty. If it is, place a piece of foil over it so it doesn't burn. Feel free to add a crust if you don't want a crustless version. Make sure to watch the cook time so you don't overcook your quiche. This is a freezer-friendly recipe. You can freeze your leftover Caprese quiche in the freezer for up to three months. If you choose to freeze the quiche for later, it can be done either raw or cooked. If freezing before cooking, place the prepared pie tin on a baking sheet, and flash freeze for 2-3 hours or until it is frozen. Then remove and wrap well to label and place on a shelf. Don’t put anything on top of it until it is frozen completely. If you want to make a few of these stack them in the freezer. If baking them first, allow it to cool completely before wrapping and freezing. I usually bake mine and then slice into individual servings. I freeze each serving separately so it is easy for me to grab a slice and reheat for a healthy breakfast.Leftovers need to be stored in the refrigerator.