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Caprese Quiche

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Ingredients

Warning0 allergens identified

Caprese Quiche

1 frozen pie shell

4 eggs

¾ cup whole milk

¼ cup heavy cream

½ tsp salt

¼ tsp black pepper

1 cup grape tomatoes

4 basil leaves

4 ounces shredded ow moisture mozzarella cheese(shredded, 4 oz. is about 1 cup)

1 oz grated parmesan cheese(1 oz. is about 1/4 cup)

1 tbsp balsamic vinegar

Instructions

Preheat the oven to 400°F. Move a rack to the lowest position in the oven.

Poke the bottom of the frozen pie shell several times with a fork, and transfer to a baking sheet.

Bake the pie shell on bottom rack of oven until the bottom is slightly puffed, 12-14 minutes, or according to package directions. When done, remove from the oven and set aside.

Reduce the oven temperature to 350°F.

In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper until smooth.

Halve the tomatoes. Stack the basil leaves on top of each other and roll into a tight log. Make very thin slices across the log, creating ribbons of basil.

Add the tomatoes, basil ribbons, and cheeses to the egg and milk mixture. Fold with a rubber spatula until evenly distributed.

Pour the egg, tomato-basil, and cheese mixture into the pie shell. Cover the edges of the pie shell with pie guards or strips of aluminum foil to avoid burning or over-browning the crust.

Bake the quiche on bottom rack of oven until the top is firm and golden brown, 45-55 minutes.

Check to see that quiche is done. Remove from oven or add time as needed.

Allow to cool for at least 30 minutes at room temperature before slicing and serving. Just before serving, drizzle the top of the quiche with balsamic vinegar. Leftover quiche may be stored covered in the refrigerator for up to 2 days.

Nutrition

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Tips & Tricks (5)

Pre-Salt Your Tomatoes 🍅
Salt the grape tomatoes 15 minutes before adding them to the quiche to draw out excess moisture, preventing a soggy crust and ensuring a firmer texture.
Blind Bake the Crust 🥧
Pre-bake the frozen pie shell at 375°F for 8-10 minutes before adding filling to create a crispy, golden base that won't become soggy from custard moisture.
Achieve Silky Custard 🥛
Temper your eggs by slowly whisking warm cream into them before combining with milk to prevent scrambling and create an impossibly smooth, creamy filling.
Layer Basil Strategically 🌿
Reserve half your fresh basil to add after baking—scatter it on the hot quiche right from the oven so the residual heat releases its aromatics without cooking away delicate flavors.
Perfect Balsamic Finish ✨
Drizzle balsamic vinegar only after the quiche has cooled slightly to room temperature to prevent it from evaporating and to let its complex, sweet-tangy notes shine.