Quiche with Caprese filling

Ingredients:

• 1/3 cup + 2 tbsp whole grain breadcrumbs
• 2 teaspoons olive oil
• 1 medium onion, diced
• 4 plum tomatoes (2 diced and 2 thinly sliced)
• 2 large eggs + 2 whites
• 0.5 cups semi-skimmed ricotta
• 0.5 cups of milk with 2% fat content
• 1/4 cup tightly packed fresh basil leaves, thinly sliced, + 1 sprig for serving
• 110 g grated semi-skimmed mozzarella

Preparation:

1. Preheat oven to 350°F (175°C) and spray a deep 9-inch (22cm) pie dish with cooking spray. Sprinkle the dish evenly with 2 tablespoons of breadcrumbs.
2. In a large nonstick skillet, heat the olive oil over medium-low heat. Add the onion and 1/8 teaspoon of salt and cover the skillet. Cook, stirring occasionally, until the onion is soft but not browned, about 15 minutes. Add the chopped tomatoes and cook for 1 minute. Transfer to a medium bowl.
3. Meanwhile, in a blender, combine the eggs, egg whites, ricotta, milk, remaining 1/3 cup breadcrumbs, and 3/4 teaspoon salt until smooth. Add chopped basil and the onion-tomato mixture.
4. Pour the egg mixture into the prepared pie dish. Sprinkle with mozzarella. Arrange the tomato slices on top, overlapping them slightly.
5. Bake the quiche until the eggs are set and the cheese is golden brown, about 35 minutes. Let it rest for 10 minutes. Garnish with a fresh sprig of basil. Using a sharp knife, cut the quiche into 4 wedges and serve.