Caprese Quiche


January 8, 2018

Caprese Quiche - fresh taste of herbs and tomatoes will bring the taste of summer to cold winter. Great twist to a classic dish.

Watch Becky Low and Brooke Walker make this fun quiche on Studio 5

  • Yields: 6-8 servings


1 single 9-inch pastry crust, optional

3 cups shredded Mozzarella cheese

10 leaves fresh basil

8 large eggs

1 cup whole milk (or half n half, or cream)

½ teaspoon garlic salt, or to taste

⅛ teaspoon fresh cracked black pepper, or to taste

2 Roma tomatoes, thinly sliced

Balsamic Drizzle (see recipe below)

Additional fresh tomatoes and basil, garnish


Preheat oven to 350 degrees.

Line 9-inch pie plate with pastry crust (or eliminate the crust and spray pie plate with non-stick spray). Arrange shredded cheese in pie plate. Sprinkle cheese with chiffonades of fresh basil (stack basil leaves together, fold in half lengthwise or roll; starting at one end, cut in thin strips).

Beat together eggs, cream (milk or half and half) and garlic salt; pour mixture over cheese; and sprinkle with fresh cracked black pepper.

Arrange thinly sliced tomatoes on top. Bake for 45-55 minutes, or until quiche is set in center and lightly browned.

Serve quiche warm or cold, with additional fresh tomatoes, basil and a Balsamic Drizzle.

Balsamic Vinegar Drizzle
Whisk together until sugar is dissolved: 3-tablespoons balsamic vinegar, 3-tablespoons sugar, 3-tablespoons olive oil, 1-teaspoon salt, ⅛-teaspoon black pepper, and 1-2 cloves crushed garlic.

To lighten fat content of any quiche try one of more of the following (note: substitutions in any recipe will change the outcome. Balance flavor, texture and calories to your taste preferences): 1-eliminate the pastry crust; 2-use 2% milk; 3-use skim milk Mozzarella cheese.


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