Basil Quiche

1 bunch basil leaves, coarsely chopped
1 cup chopped white onion
2 cloves of garlic, minced
2 cups plain yogurt
1/2 cup grated parmesan cheese
6 eggs2 tomatoes, cut into very thin slices
Salt, to taste
2 T olive oil

In a large mixing bowl, combine basil, onion, garlic yogurt, and cheese, and mix well. Add salt to taste—about half a teaspoon. Get out two small bowls, gently crack an egg, and even more gently, pour the egg into your hands over one of the bowls. Let the whites slip into the bowl, passing the egg back and forth between your two hands until all of the white has separated from the yolk. Slip the intact yolk into the empty bowl.

Repeat this process with the remaining eggs until you have one bowl with egg whites and one bowl with egg yolk. Vigorously whisk the whites until they become frothy and begin to form peaks. Then whisk the egg yolks in their separate bowl.

Pour both the whites and the yolk into the large mixing bowl of other ingredients, and fold the eggs into the basil mixture. Stir until just combined. Use the olive oil to grease a baking dish, pour the basil mixture into the pan, top with the tomato slices, and bake at 375 F for about 30 minutes, or until the top becomes puffy and slightly golden. Serve warm or at room temperature.