Nice, such a slice of Caprese quiche on your plate when the sun is shining. With this savory pie, you imagine yourself on a Mediterranean beach, even if you are just in your own garden.
A savory pie full of fresh tomatoes, mozzarella, and basil. Even a rookie in the kitchen can whip up this vegetarian recipe in no time. Say goodbye to spending time in the kitchen and hello to enjoyment!
Taste Summer With This Delicious Quiche Caprese Recipe
As a true foodie, I love experimenting with new recipes. In the winter it's stews and slow cooker recipes, but as soon as spring arrives, I opt for light meals. The Quiche Caprese is one of my favorite summer quiches.
The flavors of fresh tomatoes, mozzarella, and basil make you feel like you are in Italy.
To make it easy for myself (and believe me, I often do 😉 ), I use ready-made quiche dough. But you can also make the dough yourself, which is not difficult, but the dough must be cooled extra. Here is my easy quiche dough recipe.
Then I fill the savory pie with tomatoes, mozzarella, a shallot, and basil. Then I pour a creamy filling over it and slide it all into the oven. The result is delicious. A soft, creamy filling with a crispy crust. It feels like sitting in an Italian restaurant on a warm summer evening.
So if you're looking for a delicious quiche recipe that's easy to make, treat yourself (and your family) to this divine Quiche Caprese.
What do you need for Tomato, Mozzarella and Basil Quiche?
To prepare this Caprese Quiche you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Quiche dough: Either you just use a ready-made dough from the supermarket (nice and easy) or you go for the real deal and make your own quiche dough, if you really want to shine.
- Cherry tomatoes: Look for the tastiest ones you can find. They are the seasoning and eye-catcher of this recipe!
- Grated cheese: For extra flavor, of course, go for a matured cheese.
- Mozzarella: Melts in your mouth, not in your hands. And while you're at it, go for the buffalo mozzarella – the best of all. But if you can't find it, the cow's milk variant is also fine.
- Sour cream: Creamy and fresh at the same time. A bit like yogurt, but thicker and with a higher fat percentage.
- Eggs: Bind everything together and give a creamy taste. So don't skip it!
- Shallot and garlic: Add extra flavor and spice to the filling.
- Basil: This green herb with its spicy and sweet aroma and light pepper makes it complete.
How to prepare Tomato Mozzarella Quiche
You can find a printable recipe with a step-by-step description at the bottom of this blog..
- Take a quiche baking form and line it with the dough. Fry a shallot until translucent, about 3 minutes, over medium heat. Then add the garlic and fry for another 30 seconds. Scoop this cozy mixture on the quiche base and divide the cherry tomatoes over it.
- Tear the Mozzarella into pieces and place between the tomatoes.
- Mix the eggs with sour cream in a bowl and season with some salt and pepper. Pour this into the quiche base.
- Now it's time for the basil! Tear this soft green herb into strips and divide it, together with the grated cheese, over the quiche as a festive topping. Bake the quiche for 40 minutes in a preheated oven at 350 °F (180 °C).
Tips, Substitutions, and Variations
- Spinach: Shrink some spinach in the frying pan and divide it over the onion mixture over the bottom of the quiche.
- Cherry tomatoes: Instead of cherry tomatoes, you can also use slices of regular tomatoes or sun-dried tomatoes.
- Pine Nuts: Want extra crunch and a nutty taste? Sprinkle the quiche with toasted pine nuts.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Equipment
- Quiche spring form 9.5 inch diameter
Ingredients
- 1 portion quiche dough storebought or homemade quiche dough
- 1 tablespoon sunflower oil
- 1 shallot slice finely
- 2 cloves garlic finely sliced
- ¾ pound cherry tomatoes
- 1 cup mozzarella
- 4 eggs size L
- ½ cups sour cream
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ⅓ cups grated cheese Gouda
- ½ oz fresh basil
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
350 °F or 320 °F and line the baking tin with the dough.1 portion quiche dough - In a frying pan, heat the oil and fry the onion until translucent.1 tablespoon sunflower oil, 1 shallot
- Then add the garlic and stir-fry for another 30 seconds.2 cloves garlic
- Spread the onion-garlic mixture evenly over the bottom and place the tomatoes upside down on top of the dough.¾ pound cherry tomatoes
- Add tufts of mozzarella between the cherry tomatoes.1 cup mozzarella
- Mix the eggs with the sour cream and season with salt and pepper.4 eggs, ½ cups sour cream
- Pour the mixture over and between the tomatoes and sprinkle the quiche with basil and grated cheese as a finishing touch.¼ teaspoon salt, ⅛ teaspoon pepper, ½ oz fresh basil, ⅓ cups grated cheese
- Place the quiche in the oven for 40 minutes and serve.
Notes
- Spinach: Let a little spinach wilt in the frying pan and divide it, after the onion mixture, over the bottom of the quiche.
- Cherry tomatoes: Instead of cherry tomatoes, you can also use slices of regular tomatoes or sun-dried tomatoes.
- Pine nuts: Sprinkle the quiche with toasted pine nuts for extra crunch and a nutty taste.
- When using a conventional oven, set the temperature to 350 °F (ca. 177 °C). In a convection oven, 320 °F (160 °C) is sufficient.
- Make sure you pay close attention while baking the quiche. Check after 25 minutes (and then every 5 minutes) that the quiche isn't getting too brown and cover it if not.
The quiche is easy to prepare and can be stored well.
- Fridge: Store the quiche, covered, in the refrigerator for up to 3 days. This can make the flavors even better.
- Freezer: Wrap the quiche in two layers of aluminum foil or in one layer and then in a freezer box. This way you can store it in the freezer for up to 2 months. Let the quiche thaw in the fridge.
- Reheat: Cover the quiche with aluminum foil and heat it in the oven at 350 °F (ca. 177 °C) for 15 – 20 minutes.
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