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5
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Caprese Quiche
Savor an Italian-inspired Caprese quiche with ripe tomatoes, mozzarella, and fresh basil. Perfect for breakfast or brunch; easy to make and delightfully delicious!
Course
Breakfast, Brunch
Cuisine
Italian
Keyword
eggs, mozzarella cheese
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
4
Calories
2059
kcal
Author
Corrie
Ingredients
1
shortcrust pastry
homemade or store-bought
5
large eggs
1
cup
fresh mozzarella
sliced or diced
2
ripe tomatoes
sliced
½
cup
fresh basil leaves
roughly chopped
½
cup
heavy cream
optional
Salt and pepper to taste
½
teaspoon
garlic powder
optional
¼
cup
grated Parmesan cheese
optional
Instructions
Preheat the oven to 375°F (190°C).
Roll out the shortcrust pastry and fit into a 9-inch pie dish. Blind bake for 10 minutes using baking beans or pie weights.
In a mixing bowl, whisk the eggs. Add heavy cream (if using), salt, pepper, and garlic powder. Mix until well combined.
Layer the tomatoes, mozzarella, and half of the basil onto the pre-baked crust.
Pour the egg mixture over the tomato-mozzarella layers.
Sprinkle with grated Parmesan (if using) and the remaining basil.
Bake for 30-35 minutes or until the center is set and the top is lightly golden.
Remove from oven and let rest for 10 minutes before slicing and serving.
Notes
Pre-bake (blind bake) the pastry to avoid a soggy bottom.
Season tomatoes with a pinch of salt before adding to draw out moisture.
Allow the quiche to rest for 10 minutes after baking for easy slicing.
For a richer flavor, consider adding a splash of cream to the egg mixture.
Use a pie shield or aluminum foil to prevent the crust edges from burning.
Nutrition
Calories:
2059
kcal
|
Carbohydrates:
170
g
|
Protein:
86
g
|
Fat:
113
g
|
Saturated Fat:
57
g
|
Polyunsaturated Fat:
10
g
|
Monounsaturated Fat:
37
g
|
Trans Fat:
0.1
g
|
Cholesterol:
1063
mg
|
Sodium:
2865
mg
|
Potassium:
1394
mg
|
Fiber:
9
g
|
Sugar:
13
g
|
Vitamin A:
6593
IU
|
Vitamin C:
37
mg
|
Calcium:
1066
mg
|
Iron:
15
mg