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!
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. 😉
More Delicious Brunch Recipes:
If you like this recipe, you may also like these Cinnamon Apple Oatmeal Muffins or these 3-Ingredient Sweet Strawberry Cream Cheese Croissants.
Caprese Quiche Recipe Card:
Easy Tomato Basil Caprese Quiche
This easy egg-filled Tomato Basil Caprese Quiche is bursting with amazing tomato flavor, fresh basil, creamy mozzarella cheese and is perfect for summer.
Ingredients
- 1 9-inch uncooked deep dish pie crust, frozen then thawed or homemade
- 1/2 cup parmesan cheese
- 1/4 cup spinach, cooked, drained
- 1 cup mozzarella cheese
- 15-20 large basil leaves, chopped, about 1/2 cup
- 1 large tomato, seeded and sliced
- 6 eggs
- 1/2 cup milk, whole milk preferred
- 1/2 cup cream
- 1 tablespoon garlic, minced
- 1/2 teaspoon salt, additional to taste
- 1/4 teaspoon pepper, additional to taste
Instructions
- Preheat oven to 350 degrees.
- In thawed uncooked pie crust, evenly sprinkle half (1/4 cup) parmesan cheese in the bottom.
- Next, add spinach. Sprinkle mozzarella cheese over spinach then add chopped basil.
- Place one layer of sliced tomatoes then sprinkle remaining (1/4 cup) parmesan cheese over the tomato slices. Set aside.
- In a jar or mixing bowl, beat eggs, milk, cream, garlic, salt, and pepper together. Pour into pie crust. It should cover all ingredients and fill to the top of the crust.
- Place on a cookie sheet in case of spillage. Bake at 350 degrees for 50-60 minutes or until golden brown and soft set.
- Let cool 5-10 minutes before serving.
Notes
A little jiggle in the center is normal, soupy is not. The quiche should be puffed up like a dome when done. When cooling it will flatten as the air is released.
Originally Published: 08.09.2017 Updated: 03.06.2024
Does this taste well cold? If not? How long and what temperature do I reheat it at?
You can eat it cold but I prefer it warm. If I have leftovers I will heat a slice in the microwave or you can reheat in the oven at 250F until it is to your preferred temperature.
Hi Rachel;
Can this be baked and then frozen , I am planning a bake sake and would like to add quiche to my sale but I bake my pie’s and cookies etc ahead of time .
Hi Henrietta, yes you can freeze a completely baked and cooked quiche but note that it will most likely loose some custard-like quality and you might experience a bit of weeping (moisture that may come out of the quiche during freezing). Weeping may cause the crust to become soggy.
Can you assemble the night before and keep it in the fridge then just pop it in the oven in the morning?
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.
If you use fresh spinach – do you need to cook or steam it?
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.
Can this be made several days ahead and reheated
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!