So. We’re one week into summer break. And to be honest, I’m not entirely sure it feels like summer yet. Not because of the weather (it’s been hotter than hot) but because for the first time ever, I signed all three older girls up for Girl Scout Camp. So they are gone daily….from 7:45 – 5:45….which is actually longer than a school day. Meaning that whole summer thing? It hasn’t quite kicked in yet.
No, we’re actually up earlier than ever, and the girls are out the door a half hour before the bus would ever get here. And they’re outside all day long, doing ALL the fun things, and by the time they come home they are EXHAUSTED. And hungry. So suddenly…both breakfast and dinner are of the utmost importance!
So a few days back, I had the genius idea of making a quiche. Something that would be good for breakfast and dinner. Aka something that would eliminate some of the chaos on both ends of our day. Hence, this Caprese Quiche was born. Because nothing says summer like fresh tomatoes and basil….and when you pair them with mozzarella cheese and Kemps Organic Milk, you have a delicious dish you can feel great about serving your family! (All day long!)
Ingredients
- 5 large eggs
- 5 large egg whites
- 1 c. Kemps Organic Milk
- 1 c. shredded mozzarella cheese
- 2 Tbsp. sliced fresh basil packed
- 1 tsp. garlic salt
- 1/4 tsp. pepper
- 1-2 fresh Roma tomatoes thinly sliced
Instructions
- Preheat oven to 350 degrees.
- Combine all ingredients except tomatoes in a large mixing bowl.
- Whisk well.
- Pour into greased 9 inch pie plate or 8 inch square baking pan.
- Top with thinly slice tomatoes and extra basil as desired.
- Bake at 350 degrees 45 minutes.
thanks done share recipes to : https://www.lemontreedwelling.com/2017/06/caprese-quiche.html