Oven-Dried Tomato Crustless Quiche

Preheat oven to 300ºF. Use 2 teaspoons of oil to oil a large baking sheet and place tomato slices on the baking sheet. Do not let tomatoes overlap. Bake for 3-4 hours or until tomatoes shrivel from dehydration. When cooking is complete, remove tomatoes from oven. Reserve 8 slices of tomatoes and chop the rest of the tomatoes finely.

Increase oven temperature to 350ºF. In a medium-sized mixing bowl, whisk eggs. Add milk, basil, chopped tomatoes, salt and pepper; stir well to combine.

Oil a 9-inch quiche dish (or pie pan) with the remaining 1 teaspoon oil. Pour egg mixture into dish. Layer reserved tomato slices evenly over the top of the egg mixture.

Bake quiche 25-30 minutes or until the center of the quiche is completely firm.

Recipe created by Kelly Davis of Foodie Fresh.