Tomato and Basil Quiche
Delight your taste buds with this savory and aromatic Tomato and Basil Quiche—a perfect combination of creamy, cheesy goodness with the vibrant flavors of roasted cherry tomatoes and fresh basil. This easy-to-make quiche starts with a crisp, golden premade pie crust, blind-baked to perfection for a flaky base. A rich filling of whisked eggs, heavy cream, and milk is elevated by the tangy bite of grated Parmesan and gooey melted mozzarella. The real stars are the roasted tomatoes, lightly seasoned with olive oil and herbs, which add a burst of sweetness, complemented by the fragrant notes of fresh basil. Whether served as a hearty breakfast, an elegant brunch centerpiece, or a light dinner, this quiche pairs wonderfully with a simple side salad. Ready in just an hour, it’s a crowd-pleasing dish that’s as versatile as it is delicious!
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Recipe Information
Ingredients
- 1 piece premade pie crust
- 4 pieces large eggs
- 1 cup heavy cream
- 0.5 cup whole milk
- 0.5 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1.5 cups cherry tomatoes
- 0.5 cup fresh basil leaves
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried oregano
- 1 tablespoon all-purpose flour
Instructions
Preheat the oven to 375°F (190°C). Roll out the premade pie crust into a 9-inch pie dish. Trim any excess dough and crimp the edges if desired. Lightly prick the bottom of the crust with a fork to prevent bubbles.
Blind bake the pie crust: Place a sheet of parchment paper or aluminum foil over the crust and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5 minutes until the crust is partially cooked. Set aside to cool slightly.
Halve the cherry tomatoes and toss them with olive oil, salt, black pepper, and dried oregano. Spread the seasoned tomatoes onto a baking sheet lined with parchment paper and roast them in the preheated oven for 10 minutes. Set aside.
In a mixing bowl, whisk together the eggs, heavy cream, milk, grated Parmesan, and a pinch of salt and pepper. Add 1 tablespoon of all-purpose flour to the mixture and whisk until smooth. This will help the quiche filling set properly.
Layer the shredded mozzarella cheese at the bottom of the partially baked crust. Evenly distribute the roasted cherry tomatoes and fresh basil leaves on top of the cheese.
Carefully pour the egg and cream mixture over the filling, ensuring it spreads evenly without overflowing. Gently tap the pie dish on the counter to remove any air bubbles.
Bake the quiche in the oven at 375°F (190°C) for 30-35 minutes, or until the filling is set and slightly golden on top. A toothpick inserted into the center should come out clean.
Allow the quiche to cool for at least 10 minutes before slicing and serving. Garnish with additional fresh basil leaves, if desired.
Nutrition Facts
Calories |
3066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.3 g | 288% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1119 mg | 373% | |
| Sodium | 5306 mg | 231% | |
| Total Carbohydrate | 161.0 g | 59% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 19.3 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 1584 mg | 122% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1166 mg | 25% | |
*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.
