This easy egg-filled Tomato Basil Caprese Quiche is bursting with amazing tomato flavor, fresh basil, and creamy mozzarella cheese. Don’t miss out! This quiche is a summertime must-try!
This quiche is one of my most favorite summertime dishes. I could eat it for breakfast, lunch, and dinner. Morning, noon, and night. I would even sneak it in as a snack at snack time. 😉 It’s that good!
It’s rich, creamy and so filling. I love the savory tomato and basil paired with the rich creaminess of the egg and cheese. Yummm! I am wishing I had leftovers right now.
Quiche is such a great breakfast, brunch, or even lunch item. This Caprese Quiche has a quick and easy prep time which is so nice for a busy mom or person for that matter. Once mixed it bakes for about an hour.
Here’s how I make this Caprese Quiche. If you like tomatoes and basil, you definitely need to try this! You can also click below to go straight to the full printable recipe.
I usually skip the homemade pie crust (mainly because of time) and go straight for a deep dish pre-made pie crust. You can find these in the frozen aisle next to the frozen fruit, cool whip, or frozen pies. The best thing about using a frozen pre-made pie crust is that you just need to let it thaw for 10-15 minutes and you’re ready to go. No pre-cooking required.
In the bottom of the pie crust, I evenly sprinkle half of the parmesan cheese then layer the drained spinach on top. Next, I spread the mozzarella cheese and chopped basil leaves. After that, I place a layer of tomato slices and sprinkle the remaining parmesan cheese on top. Pretty simple, right?
Once all the ingredients are layered, I mix the eggs, cream, milk, garlic, salt, and pepper together. After they are well mixed I pour the egg mixture over the layers. It fills the pie crust to the top. I bake this Caprese Quiche on a cookie sheet just in case of spillage.
It bakes for 50 to 60 minutes until the top is golden brown and the quiche has begun to set.
It’s normal to have a bit of “jiggle” in the center but it should not be soupy or sloshy. The beautiful airy puff that happens when it’s fully cooked is made because of the creamy eggy filling. As it cools the air will be released and the quiche top will become flat. The filling will also take on a much more firm texture.
I like to wait five to ten minutes to slice and eat a piece to avoid the softer texture.
If you are a Caprese lover or quiche lover, you’ve gotta make this. It will become a new favorite and you’ll probably agree with me when I say morning, noon, or night. 😉
What’s your favorite quiche flavor?
If you like this recipe, you may also like these Cinnamon Apple Oatmeal Muffins or these 3-Ingredient Sweet Strawberry Cream Cheese Croissants:
I have never tried that but I would think yes. You can also bake it the night before and eat it warmed the next morning. If you choose to mix it the night before and bake the next morning, plan on baking it for a few extra minutes as the entire quiche will be sub 40F coming out of the fridge.
Can you assemble the night before and keep it in the fridge then just pop it in the oven in the morning?
Hi Teresa! You can use fresh spinach. It will make it easier to fully fill the crust if you do cook or steam it though. Raw spinach has a lot of volume. As it cooks it becomes very compact.
If you use fresh spinach – do you need to cook or steam it?
Hi Sandy! I’ve never made it that far in advance. If we have leftovers they are usually gobbled up the next morning. I would think yes but would guess it won’t be quite as good. If you end up making it ahead I’d love to hear about your experience; if it works for you and what not. Thanks for stopping by!
Can this be made several days ahead and reheated