Easy Tomato Basil Caprese Quiche

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Easy Tomato Basil Caprese Quiche | Kitchen Cents

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.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Author Rachel


  • 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


  1. Preheat oven to 350 degrees.

  2. In thawed uncooked pie crust, evenly sprinkle half (1/4 cup) parmesan cheese in the bottom.  

  3. Next, add spinach. Sprinkle mozzarella cheese over spinach then add chopped basil.

  4. Place one layer of sliced tomatoes then sprinkle remaining (1/4 cup) parmesan cheese over the tomato slices. Set aside.

  5. 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.

  6. Place on a cookie sheet in case of spillage. Bake at 350 degrees for 50-60 minutes or until golden brown and soft set.

  7. Let cool 5-10 minutes before serving.

Recipe 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.


If you like this recipe, you may also like these Cinnamon Apple Oatmeal Muffins or these 3-Ingredient Sweet Strawberry Cream Cheese Croissants:

Easy Cinnamon Apple Oatmeal Breakfast Muffins | KitchenCents.com Yummy 3-ingredient Sweet Strawberry Cream Cheese Croissants | KitchenCents.com

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