Tomato Basil Caprese Quiche (Printable Version)
A savory Mediterranean-inspired dish combining fresh tomatoes, basil, and cheese in a flaky crust for an elegant meal option.
# Ingredients:
→ Crust
01 -
1 9-inch uncooked deep dish pie crust, thawed if frozen
→ Filling
02 -
1/2 cup parmesan cheese, divided
03 -
1/4 cup cooked and drained spinach
04 -
1 cup mozzarella cheese
05 -
15-20 large basil leaves, chopped (about 1/2 cup)
06 -
1 large tomato, seeded and sliced
07 -
6 eggs
08 -
1/2 cup whole milk
09 -
1/2 cup cream
10 -
1 tablespoon minced garlic
11 -
1/2 teaspoon salt, plus additional to taste
12 -
1/4 teaspoon pepper, plus additional to taste
# Steps:
01 -
Preheat oven to 175°C (350°F).
02 -
In the thawed uncooked pie crust, evenly sprinkle half (1/4 cup) of the parmesan cheese over the bottom.
03 -
Add the spinach, followed by the mozzarella cheese, then the chopped basil.
04 -
Arrange a single layer of sliced tomatoes and sprinkle the remaining 1/4 cup of parmesan cheese over them. Set aside.
05 -
In a mixing bowl, thoroughly beat together the eggs, milk, cream, garlic, salt, and pepper.
06 -
Pour the egg mixture into the pie crust, ensuring it covers all ingredients and fills to the top of the crust.
07 -
Place on a cookie sheet to catch any spillage. Bake at 175°C (350°F) for 50-60 minutes or until golden brown and set in the center.
08 -
Let cool for 5-10 minutes before slicing and serving.
# Notes:
01 -
This quiche combines the classic caprese flavors of tomato, mozzarella, and basil in a creamy, satisfying dish.
02 -
For best results, place the quiche in the middle rack of your oven.