This Tomato and Basil Quiche is a delightful fusion of fresh, garden-fresh flavors and rich, creamy texture. The sweetness of ripe tomatoes pairs beautifully with the fragrant basil, all nestled in a savory custard of eggs and cream. The flaky crust adds a buttery contrast, while the combination of mozzarella and Parmesan provides the perfect cheesy finish. This quiche is ideal for brunch, lunch, or even a light dinner, served warm or at room temperature with a crisp salad on the side.
Ingredients:
- 1 pre-made pie crust (or homemade)
- 4 large eggs
- 1 cup half-and-half or heavy cream
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup fresh basil leaves, chopped
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder (optional)
Instructions:
- Preheat the oven to 375°F (190°C). Place the pie crust into a 9-inch quiche or pie dish. Press it gently into the corners and trim any excess crust. Prick the bottom with a fork to prevent bubbling. Blind-bake the crust for 10 minutes, then set aside.
- In a medium bowl, whisk together the eggs and half-and-half (or cream) until well combined. Season with salt, pepper, and garlic powder if using.
- Spread the shredded mozzarella cheese evenly over the bottom of the pie crust. Top with the halved cherry tomatoes and chopped basil.
- Pour the egg mixture over the tomatoes and basil. Sprinkle the Parmesan cheese on top.
- Bake for 35-40 minutes or until the quiche is golden on top and the center is set (a knife inserted should come out clean).
- Let the quiche cool for about 10 minutes before slicing. Serve warm or at room temperature.
Enjoy this savory quiche as a light meal or snack!
