Caprese Quiche
  • 1 9 ” pie crust unbaked
  • ½ teaspoon olive oil
  • 1 Roma tomato sliced 1/8”
  • 4 ounces fresh mozzarella sliced 1/8” rounds
  • 5-6 fresh basil leaves
  • 6 eggs beaten
  • ½ cup half and half
  • Kosher salt
  • Fresh ground pepper
  • Balsamic vinegar optional
  1. Heat oven to 350 degrees. 

  2. Roll out pie crust into pie pan. Flute the edges. 

  3. Lightly drizzle the olive oil over the crust. Lay tomatoes over crust in a circle. Lay mozzarella alternating the tomatoes. Place the basil leaves in a star shape over the tomatoes and cheese. Sprinkle with salt and pepper. 

  4. In a bowl, beat eggs and half and half until well mixed. Carefully pour the egg mixture into the crust. 

  5. Bake for 50-55 minutes, until the crust is browned and the filling is set. The tomatoes and basil will rise to the top. 

  6. Remove from the oven and cool on a wire rack for 10 minutes.

Recipe Notes

 If desired, drizzle the plated quiche with balsamic.