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.
Why You Will Love This Recipe
- Fusion of Flavors: The Caprese Quiche perfectly balances the creaminess of mozzarella, the tanginess of tomatoes, and the freshness of basil, creating a harmonious blend of flavors that tantalizes the palate.
- Versatility: This recipe is suitable for various occasions, whether it's a relaxed weekend brunch or an elegant dinner party. It can be served hot or at room temperature, making it a convenient choice for gatherings.
- Simple Ingredients: With just a handful of basic ingredients, you can whip up this delectable dish in no time. It's a fantastic way to showcase the beauty of uncomplicated cooking.
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.
Bake for about 50 to 60 minutes until the center is no longer “jiggly.” 😀
Allow the quiche to sit for about 10 minutes before slicing.
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!
More Recipes to Enjoy for Breakfast or Brunch
📖 Recipe
Caprese Quiche
Ingredients
- 1 unbaked pie crust for 9-inch pie
- 2 TB olive oil
- ¼ cup onion diced
- 8 eggs
- 1 teaspoon lemon juice*
- 10 leaves fresh basil chopped
- ¼ teaspoon salt
- Dash of black pepper
- 1 cup grape tomatoes halved
- 8 oz fresh mozzarella cheese “pearls”
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat oven to 350F. Shape the pie crust into a 9-inch pie plate. Place in refrigerator while preparing other ingredients.1 unbaked pie crust
- Heat olive oil in a skillet over medium heat. Add onions and sauté until softened, cook for about 3-5 minutes. Reduce heat to medium-low and continue cooking until onion is very tender and brown, or 10-15 minutes more.2 TB olive oil, ¼ cup onion
- Spread mozzarella cheese and tomatoes over the bottom of the pie crust. Sprinkle with shredded Parmesan cheese.8 oz fresh mozzarella cheese “pearls”, ¼ cup shredded Parmesan cheese, 1 cup grape tomatoes
- Whisk eggs and lemon juice in a large bowl until smooth. Season with salt and pepper. Stir in basil and caramelized onion.8 eggs, 1 teaspoon lemon juice*, ¼ teaspoon salt, Dash of black pepper, 10 leaves fresh basil
- Pour egg mixture over the cheese and tomatoes.
- Bake in preheated oven until eggs are set and crust is flaky, 50 to 60 minutes.
- Remove quiche from oven and allow to set for at least 10 minutes before slicing and serving.
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Blake Moon
Great quiche!
Sula
Thanks, I'm so glad you liked it!
Chef Dennis
This Caprese Quiche is really mouthwatering! I can't believe I am drooling over this delicious recipe!
Sula
Even more so when it's in front of you!
Leslie
Loving this recipe! I appreciate your tip about the lemon juice as well. I had no idea!
Sula
Yes, I thought it interesting as well. 🙂
Debra
Great flavor combo. Perfect for brunch.
Sula
Thank you, I agree!
Amy
I love quiche but for some reason I just don't have it enough. Thanks for the reminder! Will try this recipe next week!
Sula
Yes we all need a reminder to have something this yummy!
Saif
This reminds me of a vegetarian pizza. The mozzarella and parmesan cheese makes it perfect. It looks delicious and I will definitely going to make one in my kitchen.
Sula
Yes, I love vegetarian pizza too!
Maren
This sounds like such a satisfying dish
Sula
yes, and very versatile!
Texasgirl
This looks so good, can’t wait to try it.
Sula
You won't be sorry!
Deanna
Love how easy this recipe is and the fresh ingredients.
Sula
That's why I like it for weekends - nice and easy. 🙂
Christie
I love all things caprese! This quiche looks fantastic!
Sula
Me too - can never have too much caprese!
Marina
Great quiche recipe, my family loves baked quiches. Will definitely make it at home
Sula
It's a hit at this house!