Caprese Quiche
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!
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
1. Variations and Substitutions
The quiche is easy to prepare and can be stored well.
- 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.
Nutrition
Calories: 150kcal | Carbohydrates: 4g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 236mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 655IU | Vitamin C: 11mg | Iron: 1mg
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