Quiche with Tomato Basil and Garlic
Savor the irresistible flavors of this Quiche with Tomato Basil and Garlic, a stunningly vibrant dish that's perfect for brunch, lunch, or a light dinner. Featuring a buttery pre-made pie crust filled with juicy roasted cherry tomatoes, fragrant roasted garlic, and aromatic fresh basil, this quiche is a celebration of savory goodness. The creamy custard base made from eggs, heavy cream, and a touch of whole milk is elevated by the rich combination of Parmesan and mozzarella cheeses, delivering a luscious, cheesy texture in every bite. With a golden, bubbly top and an inviting aroma, this quiche is as easy to make as it is delicious, boasting a prep and cook time of just over an hour. Serve it warm or at room temperature, paired with a crisp side salad for a meal that's as comforting as it is elegant. Perfect for home cooks searching for a simple yet sophisticated recipe, this tomato-basil-garlic quiche will easily become a family favorite.
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Recipe Information
Ingredients
- 1 piece Pre-made pie crust (9-inch)
- 1.5 cups Cherry tomatoes
- 0.5 cup Fresh basil leaves
- 4 cloves Garlic cloves
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Shredded mozzarella cheese
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Roll out the pre-made pie crust and press it into a 9-inch tart pan or pie dish. Trim any excess dough and prick the bottom lightly with a fork. Set aside.
Slice the cherry tomatoes in half and place them on a baking sheet lined with parchment paper. Drizzle with olive oil and roast in the preheated oven for 15 minutes until softened. Remove from the oven and reduce the oven temperature to 350°F (175°C).
Meanwhile, peel the garlic cloves and place them on a small piece of foil. Drizzle with a bit of olive oil and wrap the foil tightly. Roast the garlic in the oven with the tomatoes for 15 minutes until soft and fragrant. Let cool, then chop or mash into a paste.
Scatter the roasted tomatoes, mashed garlic, and fresh basil leaves evenly over the base of the pie crust.
In a mixing bowl, whisk together the eggs, heavy cream, whole milk, Parmesan cheese, salt, and black pepper until well combined.
Pour the egg mixture over the tomatoes, garlic, and basil in the pie crust. Sprinkle the shredded mozzarella evenly across the surface.
Place the quiche on the center rack of the oven and bake at 350°F (175°C) for 40-45 minutes, or until the center is set and the top is golden brown.
Remove the quiche from the oven and let it cool for at least 10-15 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1039 mg | 346% | |
| Sodium | 2579 mg | 112% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 12.4 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 731 mg | 56% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1083 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
