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.
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.
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
This quiche is bursting with fresh flavors. When tomatoes are in season, nothing beats their taste. When out of season, 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.
Ready for the oven!
Bake for about 45 to 55 minutes until the center is no longer (Note: scientific term) “jiggly.” 😀
Allow the quiche to sit for about 10 minutes before slicing.
- 1 unbaked pie crust for 9-inch pie
- 2 TB olive oil
- ¼ cup onion diced
- 8 eggs
- 1 tsp lemon juice*
- 10 leaves fresh basil chopped
- ¼ tsp salt
- Dash of black pepper
- 1 cup grape tomatoes halved
- 8 oz fresh mozzarella cheese “pearls”
- ¼ cup shredded Parmesan cheese
- Preheat oven to 350F. Shape the pie crust into a 9-inch pie plate. Place in refrigerator while preparing other ingredients.
- 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.
- Spread mozzarella cheese and tomatoes over the bottom of the pie crust. Sprinkle with shredded Parmesan cheese.
- Whisk eggs and lemon juice in a large bowl until smooth. Season with salt and pepper. Stir in basil and caramelized onion.
- Pour egg mixture over the cheese and tomatoes.
- Bake in preheated oven until eggs are set and crust is flaky, 45 to 55 minutes.
- Dairy may be substituted for the lemon juice. Just add some milk or cream to the eggs and whisk well.