Caprese Quiche
User Reviews
5
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Prep Time
1 hr 5 mins
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Cook Time
55 mins
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Total Time
2 hrs
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Servings
6 people
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Course
Main Course, Breakfast
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Cuisine
American
Caprese Quiche
Description
The Caprese Quiche begins with a crust made from flour, sugar, salt, cold butter, and a small egg mixture, creating a tender base. The filling includes grape tomatoes cooked until bursting, combined with eggs, heavy cream, mozzarella, Parmesan, basil, garlic, and seasonings. The egg-cream custard binds the ingredients, baking into a creamy, richly textured tart. The fresh basil and garlic add herbaceous and savory notes, complementing the sweet acidity of the tomatoes and the mild creaminess of the cheeses.
This quiche is suitable for serving warm or at room temperature, making it ideal for brunch, lunch, or light dinner occasions. The tomato roasting step enhances sweetness and adds moisture to the filling.
Ingredients
crust
- 2 cups all-purpose flour sifted
- 1/2 tablespoon sugar
- 1 teaspoons salt
- 1 egg large, lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup water ice cold
- 3/4 cups butter 1 1/2 sticks or 12 tablespoons, cold, unsalted, cut into pieces
- egg for brushing; beaten with a few drops of water
filling
- 1 pint grape tomatoes
- 1/2 tablespoon olive oil
- 6 egg large
- 1 cup heavy cream
- 3/4 cup mozzarella cheese or an italian blend, or provolone cheese, freshly grated
- ¼ cup Parmesan Cheese finely grated
- 3 tablespoons basil plus extra for garnish, chopped, fresh
- 2 garlic minced, cloves
- 1 teaspoon basil dried
- 1/2 teaspoon black pepper fresh cracked
- 1/2 teaspoon salt
Instructions
crust
- Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
- After 30 minutes, roll the dough out and place it in a 9-inch tart pan or (deep dish) pie plate.
filling
- Preheat the oven to 350 degrees F.
- While the crust is chilling, heat a skillet over medium heat and add the olive oil. Add the tomatoes with a pinch of salt into the skillet and toss gently, cooking until the tomatoes start to burst, about 6 to 8 minutes. Alternately, you could roast the tomatoes at 350 degrees for 20 to 25 minutes until they burst. Set them aside until they cool.
- Whisk together the eggs, cream, cheese, herbs, garlic, basil, salt and pepper. Place half of the tomatoes into the crust and pour the egg mixture over top. Add the remaining tomatoes, mixing them in gently. Bake for 55 to 60 minutes, or until golden on top and set in the center. Let cool slightly before serving. Top with fresh basil and a sprinkle of parmesan. This is so good served warm or cold!
- You can make this a day ahead of time and store it in the fridge. I suggest slicing and heating single slices for the best way to reheat. I also like to serve this with greens. If you serve it with arugula or spring greens and your favorite dressing, I suggest about 2 cups of greens per person.
User Reviews
Overall Rating
5
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