With mozzarella cheese, tomatoes, and fresh basil as its flavors, this delectable caprese quiche is Italian in origin. It’s easy to prepare and delicious for lunch or brunch.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 9-inch quiche |
Ingredients
- 1 (9 inch) refrigerated pie crust
- 2 tablespoons olive oil
- ¼ cup diced onion
- 8 large eggs
- ¼ teaspoon lemon juice
- 10 leaves chopped fresh basil
- ¼ teaspoon salt
- 1 pinch ground black pepper
- 2 tomatoes, diced
- 1 (12 ounce) package fresh mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place pie crust in a pie pan or baking dish.
- Heat olive oil in a skillet over medium heat. Cook and stir onion until softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onion is very tender and dark brown, 15 to 20 minutes more.
- Spread mozzarella cheese and tomatoes over the bottom of pie crust. Whisk eggs, lemon juice, basil, salt, black pepper, and caramelized onion in a large bowl; pour mixture over cheese and tomatoes.
- Bake in the preheated oven until eggs are set and crust is flaky, 30 to 40 minutes.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 213 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 8 g |
| Sodium | 525 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I made this and loved it. I’ll make it again. I made many changes but can’t remember them all now. My review did not get saved. Here’s what I remember: 1. I used lots more basil than called for 2. I added fresh spinach 3. I used 1 14oz can of fire roasted diced tomatoes with green chilis rather than fresh tomatoes. I scooped about 2/3 of the diced tomatoes with as much liquid drained as I could into the bottom as directed in the recipe, and the remaining 1/3 and liquid I mixed in with the egg mixture. 4. I added italian seasoning as some of the reviews suggested. 5. I added a good portion of crushed red chili pepper. 6. I mixed either feta or blue cheese (crumbled) in with the egg mixture – about 2 ounces. I think it was blue, but I can’t recall for sure. 6. I sprinkled feta on top with generous fresh whole basil leaves about halfway through the cooking process. I’ll update if I recall other changes.
This wasn’t bad, but a little on the bland side for my taste. I will try it again because I like the base ingredients, but experiment with some additional seasonings to liven it up.
Excellent! Subbed a handful of small broccoli florets for one of the tomatoes and cut back the basil a bit. A tiny bit salty…I will leave out the salt next time.
This was easy and delicious. I added a mix of mozzarella and greyeure. I ended using shallots as I didn’t have onions. This will become one of our regular recipes. It is good for breakfast or dinner!
I thought this recipe was delicious!! Based on other reviews mentioning it was a bit bland, I added a tablespoon of Italian seasoning to the egg mixture and it was perfect. Just reserve the basil leaves as garnish and add in the last 2-3 minutes of baking to crisp them up. I also diced up one tomato and mixed it into the egg, and thinly sliced the other to layer on top. It looked and tasted beautiful!
I used 6 eggs instead of 8, as it would have overflowed the deep dish pie pan.
Delicious. Cook time was one hour but made no changes. Fantastic.
I added bacon, increased the cooking time to 60 minutes. I also made my own crust.
I made this exactly as written, it was delicious! Next time I plan to a add chopped red pepper and sautéed mushrooms. I will also use a teaspoon of dried basil. I made 2 quiches using 12 eggs, baked them for 1 hour. They came out great, we have them for breakfast, there is very little left over.
A bit bland for my taste… love all the ingredients, but probably would consider adding some italian spices to create more flavor
My family really enjoyed this for an Easter brunch. Extremely easy to make and very tasty! Doesn’t hurt to add extra spices either!
This was delicious. I did find that 8 eggs was actually too many so will reduce to six the next time I make this (and I will make this again). I would also reduce the mozzarella from 12 ounces to closer to 8 (I used a 7 or 8 oz package of sliced mozzarella. Covered the bottom of the pie crust and broke the remaining 2-3 slices up and dropped on final mixture).
Very tasty. I changed the 10 basil leaves to 1T of basil.
Very good! My friends all had 2nds so I had minimal left overs. I took the suggestion of 6 eggs and 1/2 cup of half & half. It took longer to cook, like 50 minutes, but was yummy. Next time I want to add some pepper flakes and maybe little garlic. Cant wait to make again!
This is a wonderful alternative to the “traditional” quiche. The fresh herbs and tomatoes give it a “straight from the garden” flavor. It is delicious for lunch or dinner served with a salad.
Did add bacon and mushrooms. Delicious!
Like another user, I reduced the amount of eggs and added half and half. 6 eggs and about 1/2 cup half and half. Made it lighter. Great quiche. And a great way to use a bunch of eggs and CSA veggies.
I have made this a couple of times and it is hard to eat one small piece. So delicious!!
I cook quiche often and this is now my GoTo recipe.
I liked it very much. When I make it again I do believe I shall add a little cream, changing the texture just a bit. It had wonderful flavor, however, and was well received at Sunday brunch.
This is a delicious easy quiche to make. I served it for a dinner dish along with cabbage salad and steamed artichokes. It was really liked by dinner guest. I’ll be making it again, as it has become one of my favorites.