Roasted Tomato Caprese Quiche made with eggs, cream, grape tomatoes, basil and mozzarella cheese; then baked in a flaky pie crust.
We love quiche whether it's for breakfast, lunch or even dinner served with a tossed salad. You can make one and eat for days since they reheat easily for a quick meal.
This one made caprese style with roasted grape tomatoes, basil and Mozzarella cheese is one of our favorites.
This quiche was light and satisfying and by roasting the tomatoes, it enhanced the flavor and sweetness.~Enjoy!
Suggested Equipment
Ingredients Needed
To make this recipe you're going to need the following ingredients:
Pie Crust: I used a refrigerated pie crust, but you can also use homemade or frozen.
Grape Tomatoes
Minced Garlic
Extra Virgin Olive Oil
Large Eggs
Heavy Cream: You can also use half & half or milk, but it won't be as creamy.
Chopped Fresh Basil
Shredded Mozzarella Cheese
Kosher Salt
Black Pepper
How do you make Roasted Tomato Caprese Quiche?
Preheat the oven to broil. Add the grape tomatoes and garlic to a small sheet plan; then drizzle the olive oil on top and toss to coat.
Place the pan in the oven and broil until the tomatoes start to burst; then using the back of a wooden spoon smash the tomatoes until they burst open; approximately 8-10 minutes.
Remove the pan from the oven, allow to cool slightly and reduce the oven temperature to 375 degrees F.
Next, line a 9-inch pie plate with the pie crust, place on a baking sheet to avoid any spillage while baking; then make the filling.
Add the eggs and heavy cream to a bowl; then whisk until smooth. Finally, add the tomato mixture, basil, cheese, salt and pepper and mix well; then pour into the pie crust.
Place the pan on the middle rack of the oven and cook for 25-30 minutes until the egg mixture is firm, has puffed up and the top is golden brown.
Remove the quiche from the oven and allow to cool slightly; then cut into 8 pieces.
Storage
Before storing, allow the quiche to cool completely; then store in an airtight container in the refrigerator for up to 3 days. To reheat, place a piece of quiche on a microwave safe plate and cook on high 45-60 seconds.
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Roasted Tomato Caprese Quiche
Ingredients
- 1 refrigerated pie crust
- 1 pint grape tomatoes (approx. 2 cups)
- 1 clove garlic (minced)
- 1 tablespoon extra virgin olive oil
- 6 large eggs
- ¾ cup heavy cream
- 1 tablespoon chopped fresh basil
- ½ cup shredded mozzarella cheese
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to broil. Add the grape tomatoes and garlic to a small sheet plan; then drizzle the olive oil on top and toss to coat.
- Place the pan in the oven and broil until the tomatoes start to burst; then using the back of a wooden spoon smash the tomatoes until they burst open; approximately 8-10 minutes.
- Remove the pan from the oven, allow to cool slightly and reduce the oven temperature to 375 degrees F.
- Next, line a 9-inch pie plate with the pie crust, place on a baking sheet to avoid any spillage while baking; then make the filling.
- Add the eggs and heavy cream to a bowl; then whisk until smooth.
- Finally, add the tomato mixture, basil, cheese, salt and pepper and mix well; then pour into the pie crust.
- Place the pan on the middle rack of the oven and cook for 25-30 minutes until the egg mixture is firm, has puffed up and the top is golden brown.
- Remove the quiche from the oven and allow to cool slightly; then cut into 8 pieces.
Notes
Nutrition
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