Caprese Quiche is a delightful blend of Italian flavors and classic French baking. Inspired by the beloved Caprese salad, this dish combines ripe tomatoes, fresh mozzarella, and fragrant basil with a rich, custardy egg filling. Baked in a buttery, flaky crust, it’s a simple yet elegant dish that can be served for breakfast, brunch, or even a light dinner. The result is a savory pie bursting with freshness, color, and Mediterranean charm.
What makes Caprese Quiche so appealing is its perfect balance of creamy and fresh elements. The eggs and cream form a silky base that holds the ingredients together, while the mozzarella melts into soft, gooey pockets of flavor. Juicy cherry tomatoes add bursts of sweetness, and fresh basil gives the dish its signature aroma. A touch of salt and black pepper enhances the natural flavors, while a drizzle of olive oil before baking helps the top brown beautifully.
You can make this quiche using either homemade or store-bought pie crust, depending on how much time you have. To prevent the crust from becoming soggy, it’s best to blind bake it before adding the filling. Once the crust is ready, pour in the egg mixture, scatter the mozzarella and tomatoes, and bake until golden and slightly puffed. When you take it out of the oven, the aroma of melted cheese and roasted tomatoes fills the air, making it hard to wait for it to cool.
Caprese Quiche is best enjoyed warm or at room temperature, paired with a light salad or a glass of chilled white wine. It’s perfect for summer gatherings, brunch buffets, or any occasion where you want to serve something that feels both comforting and sophisticated. The combination of eggs, cheese, and fresh herbs makes every bite satisfying, yet not too heavy. This quiche captures everything people love about Caprese salad, transforming it into a hearty dish that’s as beautiful as it is delicious.
Ingredients
- 1 sheet pastry dough pre-rolled
- 5 large eggs beaten
- 1 1/2 cups half-and-half
- 1 cup mozzarella cheese shredded
- 1 cup cherry tomatoes halved
- 1 cup basil leaves fresh, chopped
- to taste salt
- to taste black pepper freshly ground
Instructions
- Preheat your oven to 375°F (190°C).
- Fit the pastry dough into a 9-inch quiche or pie pan, trimming the edges as needed.
- In a large bowl, whisk together the eggs, half-and-half, salt, and pepper until well combined.
- Spread the mozzarella cheese evenly over the base of the pastry.
- Pour the egg mixture over the cheese layer.
- Scatter the halved cherry tomatoes and basil leaves evenly over the top.
- Bake in the preheated oven for 40 to 45 minutes, or until the custard is set and the top is golden brown.
- Allow to cool slightly before slicing and serving.
Nutrition
