Fresh Mozarella, Tomato, Basil, Canna Oil. All these flavours together brings your world to a complete stop. Although quiche is now a classic dish made by the french. Quiche was conceived in Germany, during the medieval times of Lothringen, under German occupation, and which the French renamed Lorraine when they won the Franco-Prussian War . The word ‘Kuchen’ is the German translation for quiche , meaning cake.

Quiche became popular in England sometime after the Second World War, and in the U.S. during the 1950’s.

Weather its for Breakfast, Lunch or Dinner…. this Dish will have you wanting more!!

Ingredients:

Nonstick cooking spray

⅓ cup plus 2 tbsp whole wheat or other whole grain breadcrumbs

2 tsp Canna- oil

2 tbsp of Canna butter

1 medium onion, diced

Kosher salt

4 plum tomatoes (2 chopped and 2 thinly sliced crosswise)

2 large eggs plus 2 large egg whites

½ cup part-skim ricotta cheese

1 cup 2% milk

¼ cup packed fresh basil leaves, thinly sliced, plus 1 sprig for garnish

4 oz shredded part-skim mozzarella

Directions:

1. Preheat the oven to 350ºF. Coat a 9-inch deep-sided pie pan with nonstick cooking spray. Evenly sprinkle 2 tablespoons of the breadcrumbs into the pan.

2. Heat the canna oil in a large nonstick skillet over medium-low heat. Add the onion and 1/8 teaspoon salt and cover the skillet. Cook, stirring occasionally, until the onions soften without color, about 15 minutes. Stir in the chopped tomatoes and cook for 1 minute. Transfer to a medium bowl and set aside.

3. Meanwhile, add the eggs, egg whites, canna butter, ricotta, milk, the remaining 1/3 cup breadcrumbs and 3/4 teaspoon salt to a blender until well combined and smooth. Stir in the sliced basil and the onion-tomato mixture.

4. Pour the egg mixture into the prepared pie pan. Sprinkle with the mozzarella. Arrange the sliced tomatoes in an overlapping style around the top.

5. Bake until the eggs are set and the cheese is lightly browned, about 35 minutes. Let stand for 10 minutes to complete the cooking process. Garnish with the fresh basil sprig. Slice into 4 wedges with a sharp knife and serve.

This is a revision from the Food Network

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