Caprese Quiche is an easy breakfast or brunch recipe. This is simple, feel-good food at it’s finest with mouthwatering tomatoes, mozzarella and basil. It’s great to make ahead or eat right away and perfect to whip up for Easter, Mother’s Day or Christmas Morning!
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Can we talk about toddler stuff for a second? We are a few short months away for my Alice turning 3 and every day I am kind of astounded by the things she says and the speed at which that brain of hers works.
a couple weeks ago, A had some sort of virus which kept her out of commission for the entire week. J was home for that entire week with her and she had a combination of symptoms, most notably an asthmatic sounding cough that kept her up at night. We kept a very close eye on this since she had pneumonia twice in one year. Luckily, it stayed out of her lungs.
Still, it was pretty bad, keeping her up all night and causing her to vomit from coughing so hard (She may or may not have puked on our poor dog! The only reason I’m not scarred for life by this is that I was at work when it occurred. The dog, on the other hand, was thrilled but I’ll stop here…). Luckily, A’s doctor prescribed some inhalers which helped her stop coughing very quickly.
Last week, A was feeling much better and we were trying to get back to normal. A started asking for water before bed. Now throughout the day, A drinks plenty of milk and gets unlimited amounts of water. We also make sure to give her plenty to drink during dinner. But for as long as I can remember, A has been well aware that after dinner there are no more drinks or food available to her until the next morning.
Now, you can say whatever you want about this rule- I know it’s not some people’s parenting style, which is fine. Different strokes and all that. But for us, we find that A has no problem sleeping through the night and staying dry if the drinks and food stop after dinner. Plus, it gives her belly a much needed rest during the night. Our kid is in no way dehydrated and like I said, she gets plenty to drink and eat throughout the day.
Now A is well aware of this rule. But as many parents know, when your kid is sick all bets are off. And since A was waking up coughing, I would bring her in some water to sip. Fast forward to a week later, the cough was gone and the rules were back in place. But Miss A had to test the boundaries, like any smart toddler.
So I was flying solo one night at bedtime since J was at volleyball. T was already down and A had just used the potty, washed her hands and brushed her teeth. The conversation went like this:
A: Can I have some water please?
Me: Sorry, no more water tonight. You can have some when you wake up.
A: But I want it.
Me: Sorry, bro.
A: But my cough wants it.
Me: You don’t have a cough anymore. The inhaler’s helped with that.
A: But my cough wants it (and then in the most Zoolander-sounding, fakest cough I’d every heard) *cough, cough*
Me: Nice try- into bed!
At this point A pulled out all the drama. It’s her signature move. Her happy face immediately falls to an exaggerated frown. Her entire body slumps and she immediately switches from her quick, toddler bounciness to a snail’s pace. It’s as if someone turned her to slow motion, like in a movie.
This continued with a few token tears through her story and a bit of book stalling (“I want the Jesus book” knowing full well we didn’t know where that book was). The dramatics got so comically intense that while I was reading the book, I was fighting so hard to contain my laughter that I snorted.
Well, that was all it took. A heard the snort and immediately erupted into a fit of laughter and just like that all was well in Toddlerland!
So this Caprese Quiche is pretty killer. I feel strongly that Caprese Salad is the epitome of light and fresh eating. It’s everything warm weather is made of and full of delicious summery flavors.
My heart is longing for warm weather in such a way that lately, I find myself cooking up all sorts of dishes that feature these fresh flavors. It’s almost like my brain is subliminally telling me that if I eat like it’s summer then summer will hurry up and get here already (As I type this it’s 42 degrees and rainy. Insert sad face here).
I’ve been thinking a lot about brunch. Easter is coming and then Mother’s Day. Two holidays that just scream brunch to me! I’m not even a little bit sad about that because brunch is my absolute favorite.
And when I started plotting out some kind of quiche to make, Caprese seemed like the natural next step. Savory mozzarella and Romano cheeses. Grape tomatoes and sweet basil. Egg and heavy creamy make the glorious Royale that fills this quiche. It feels rich and creamy but at the same time it’s light enough that you’re not cursing your decision to eat that second slice (and you will want that second slice!).
This can be served warm, right out of the oven (let it cool for 30 minutes) or it can be made ahead and served cold, right from your refrigerator. It took me a mere 10 minutes to assemble and the rest is baking time! I experimented with a few different crusts, but I found that this works best with a frozen pie crust that’s around 9 inches in diameter (when I used my Pyrex pie plate, it still tasted great but it looked less filled).
Either way, surprise Mom with this delicious quiche- nothing says love like delicious food!
Other great brunch options include:
Caprese Quiche is an easy breakfast or brunch recipe. This is simple, feel-good food at it's finest with mouthwatering tomatoes, mozzarella and basil. It's great to make ahead or eat right away and perfect to whip up for Easter, Mother's Day or Christmas Morning!
10 minPrep Time
50 minCook Time
1 hrTotal Time
Yields 8 servings
- 1 pint of grape tomatoes, quartered
- 8-10 large basil leaves, cut to a thin chiffonade (or cut into thin strips)
- 3/4 cups of shredded mozzarella cheese
- 1 9 inch frozen pie crust
- 1/3 cup of grated Romano or Parmesan cheese
- 2 large eggs
- 1 cup of heavy cream
- A generous pinch of salt and pepper
- Preheat the oven to 350 degrees.
- Rinse the quartered tomatoes well to get rid of most of the seeds. Don't skip this step or there will be too much liquid. Set aside in a strainer to drain for a couple of minutes.
- Mix the tomatoes, basil and mozzarella cheese well and place into the frozen pie crust. Sprinkle the tomato mixture with Romano cheese. Set aside.
- In a bowl, whisk the eggs, cream and salt and pepper until well combined and creamy. Pour this into the pie crust.
- Bake for 45-50 minutes or until the quiche is set and the top is golden. Cool for 30 minutes and enjoy warm or chill in the refrigerator serve cold.
To chiffonade the basil, pile all the leaves on top of each other. Then tightly roll them and thinly slice the roll.
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