Caprese Quiche

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!

Course Breakfast, Brunch, Lunch, Vegetarian

Cuisine Easter, holidays, Mother

Diet Low Salt

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 1206kcal

Author Jessy Freimann

Equipment

Ingredients

1 pint grape tomatoes quartered and seeds removed
10 large basil leaves cut to a thin chiffonade (or cut into thin strips)
¾ cups shredded mozzarella cheese
9 inch frozen pie crust
⅓ cup Romano cheese grated (or Parmesan cheese works)
2 large eggs
1 cup heavy cream
1 large pinch Kosher salt and ground black pepper

Instructions

Preheat the oven to 350 degrees F.
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 uncovered 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.

Notes

To chiffonade the basil, pile all the leaves on top of each other. Then tightly roll them and thinly slice the roll.

Nutrition