Easy Tomato Basil Caprese Quiche
Yield:
6 servings
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
1 hour
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.
If you like this recipe, you may also like these Cinnamon Apple Oatmeal Muffins or these 3-Ingredient Sweet Strawberry Cream Cheese Croissants:
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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.
Does this taste well cold? If not? How long and what temperature do I reheat it at?
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.
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 .
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