Tomato Basil Egg Pie
Elevate your breakfast or brunch game with this vibrant Tomato Basil Egg Pie, a savory masterpiece brimming with Mediterranean-inspired flavors. This recipe features a flaky premade pie crust filled with a creamy egg custard, infused with the richness of heavy cream and seasoned to perfection with salt and black pepper. Succulent cherry tomatoes, sautéed to enhance their sweetness, and fresh basil ribbons add brightness and a garden-fresh aroma, while a blend of shredded mozzarella and Parmesan cheese creates a beautifully golden, cheesy crust. Quick to prepare and ready in just 45 minutes, this dish combines the simplicity of classic quiche-style baking with a gourmet flair. Serve warm for a satisfying meal that pairs beautifully with a crisp green salad or a glass of sparkling mimosa for a perfect brunch experience.
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Recipe Information
Ingredients
- 6 large Eggs
- 0.5 cups Heavy cream
- 1 cup Cherry tomatoes
- 0.5 cup Fresh basil leaves
- 0.75 cups Shredded mozzarella cheese
- 2 tablespoons Parmesan cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoons Olive oil
- 1 piece Premade pie crust
Instructions
Preheat your oven to 375°F (190°C).
Place the premade pie crust in a 9-inch pie dish. Ensure it’s pressed down evenly across the bottom and up the sides. Trim any excess overhang if needed.
In a medium bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth and combined. Set aside.
Slice the cherry tomatoes in halves or quarters (depending on their size). Roll up the basil leaves into a tight bundle, slice them thinly to create ribbons (chiffonade).
Heat olive oil in a small skillet over medium heat. Add the cherry tomatoes and cook for 2-3 minutes until slightly softened. Remove from heat.
Sprinkle the shredded mozzarella cheese evenly over the bottom of the pie crust.
Scatter the cooked tomatoes and basil ribbons evenly over the cheese layer.
Pour the egg mixture over the fillings in the pie crust, ensuring everything is covered evenly.
Sprinkle the Parmesan cheese on top of the egg mixture for a golden, cheesy crust.
Transfer the pie to the preheated oven and bake for 25-30 minutes, or until the eggs are fully set and the top is golden brown.
Remove the pie from the oven and allow it to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.4 g | 222% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1305 mg | 435% | |
| Sodium | 3373 mg | 147% | |
| Total Carbohydrate | 143.6 g | 52% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 12.6 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 920 mg | 71% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 925 mg | 20% | |
*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.
