Name: Caprese Quiche
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Other
Ingredients: 6 eggs; 0.75 cup whole milk; 1 cup mozzarella cheese; 1 cup basil; 1 cup cherry tomatoes; 0.5 tsp kosher salt; 1 unbaked pie crust

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Caprese Quiche

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Ingredients

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Instructions

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Instructions

Preheat oven to 350° F.

Place the dough into a pie or tart pan and mold into the shape of the dish. Place the pie crust in the freezer for 10 minutes to chill.

Line the crust with parchment paper and pie weights or dried beans and bake for 15 minutes.

In a bowl, whisk together the eggs, milk and mozzarella cheese. Gently fold in the basil and cherry tomatoes.

Pour the filling into the partially baked pie crust and bake an additional for 35 minutes or until golden and cooked through (the center shouldn’t jiggle).

Allow to cool 15 minutes before serving.

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Tips & Tricks (5)

Pre-Bake Your Crust 🥧
Blind bake the pie crust for 8-10 minutes at 375°F before adding filling to prevent a soggy bottom and ensure a crispy, golden texture throughout.
Dry Your Tomatoes 🍅
Pat cherry tomatoes dry with paper towels and halve them just before assembly to remove excess moisture that would make the quiche watery and dilute the fresh flavor.
Layer Your Ingredients Strategically 🧀
Place torn mozzarella and basil in the crust first, then tomatoes, so the cheese creates a protective barrier that prevents sogginess while keeping flavors distinct.
Temper Your Custard Mix 🥛
Whisk eggs and milk at room temperature before pouring to ensure even cooking and a silky, custard-like texture without rubbery patches.
Test for Doneness Perfectly 🔍
Insert a knife near the center—it should come out clean or with just a slight wet streak; the quiche continues cooking as it cools and will set firm if slightly underdone.