Caprese Quiche (Tomato and Mozzarella)

Let’s talk quiche, shall we? It’s a French word, but speaking French isn’t required. Just a good sense of taste.

This Caprese Quiche has been a go-to breakfast for years in my house. There’s something about the fresh tastes of basil, tomato and mozzarella cheese that just sings “Spring!” to me.

Readers of my blog know that I am Caprese crazy! I make Caprese Pasta Salad, Caprese Tortellini Salad and Caprese Chicken. I even make a Caprese version of Avocado Toast. So, Caprese quiche? Definitely!

What is this thing called Quiche?

Quiche is a French tart consisting of pastry crust filled with savory custard and pieces of cheese, meat, seafood or vegetables. (Wikipedia)

Typically, the custard in a quiche is a combination of eggs and cream; today’s recipe uses eggs and lemon juice.

Ingredients Needed

Why Lemon Juice?

I grew up adding milk to eggs when scrambling. I never questioned it. But now I see it’s a matter of debate among some cooks. Some emphasize the necessity of the dairy fat to help break up the protein strands in the egg, meaning that if milk is good then heavy cream is better! Others say a little bit of acid (lemon juice) will do the same thing. Still others claim that any additions are completely unnecessary.

I don’t drink milk and therefore don’t stock it routinely. So, I needed a way to scramble my eggs without milk or cream. Luckily for me, lemon works, lending the quiche a hint of that fresh taste and smell without being obtrusive.

It’s all about taste and texture, so if you prefer using an egg-with-milk (or cream) mixture, go for it!

Caprese Quiche is sometimes called Tomato Basil Quiche or Tomato Mozzarella Quiche

This quiche is bursting with fresh flavors. When tomatoes are in season, nothing beats their taste. When I'm not sure I can get in-season tomatoes, I like to use grape tomatoes for their natural sweetness.

Fresh basil is a must, and of course fresh mozzarella cheese. This recipe is fresh, through and through!

How to make Caprese Quiche

Start with a pie crust. I use my homemade pie crust, but a store-bought crust also works. Shape the rolled-out crust into a pie plate and place it in the fridge to rest while you assemble the other ingredients.

Warm a small skillet on medium heat with some olive oil. Add the diced onions and sauté for 3-5 minutes until softened. Then reduce heat to low and continue cooking until the onion is brown and very tender, about 10 -15 minutes, then remove from heat.

For mozzarella “pearls,” I buy them vacuum packed in a ball shape, ready to use! If you purchase the kind packed in liquid, you will need to drain the cheese and blot dry before using. I also sometimes buy the pre-sliced mozzarella "log" and just cut it up into smaller pieces. It all works!

Spread the mozzarella cheese and tomatoes in the crust-lined pie plate. Sprinkle some Parmesan cheese over this layer.

In a large bowl, whisk the eggs and lemon juice until smooth. Stir in the chopped basil and cooked (caramelized) onion. Pour this egg mixture over the cheese and tomato layer.

Substitutions and Variations

Gluten-Free Option: Substitute the pie crust with a gluten-free alternative to accommodate those with dietary restrictions.

Herb Infusion: Add a sprinkle of dried Italian herbs, such as oregano or thyme, to enhance the savory flavors of the quiche.

Veggie Twist: Replace the grape tomatoes with roasted red peppers or sautéed mushrooms. This adds a delightful earthy note to the quiche while still maintaining its essence.

Pesto Infusion: Incorporate a spoonful of pesto into the egg mixture for an extra burst of basil flavor that will elevate the entire quiche.

Balsamic Burst: Drizzle a little balsamic glaze on each slice to further enhance the Caprese flavors!

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