This Easy Tomato and Basil Quiche is a bright and tasty dish! It’s filled with juicy tomatoes, fresh basil, and creamy cheese all baked in a flaky crust. Perfect for breakfast or brunch!
It’s super simple to whip up, and you’ll love how the flavors come together. I like to enjoy mine with a side salad, but it’s also great on its own. Who can resist that cheesy goodness? 😄
Key Ingredients & Substitutions
Pie Crust: A pre-made crust saves time, but feel free to use a homemade version if you enjoy baking! If you want a gluten-free option, there are excellent gluten-free pie crusts available in stores.
Eggs: Four large eggs provide the perfect base. If you need an egg substitute, try using 1/4 cup of unsweetened applesauce or a “flax egg” (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water).
Cream: Heavy cream gives richness, but you can swap it for half-and-half or even whole milk to lighten it up. For a dairy-free option, use almond or coconut milk, but keep an eye on the flavors.
Cheese: I love using mozzarella for its meltiness. Swiss cheese would also work nicely. For dairy-free diets, consider using a plant-based cheese instead.
Tomatoes: Cherry tomatoes are sweet and easy, but you could use any kind of tomato. If fresh isn’t available, canned diced tomatoes can work in a pinch—just drain them well.
Basil: Fresh basil is key for flavor! If you can’t find it, try using dried basil (1 tablespoon) or even a mix of dried Italian herbs. But fresh really does make a difference!
How Can I Ensure My Quiche Sets Perfectly?
Getting the quiche to set without being too watery is crucial. Here are a few tips:
- Preheat the oven well. A hot oven ensures a good rise.
- Don’t overload with watery vegetables. Tomatoes are juicy, so make sure to slice them and let them sit on paper towels to absorb excess moisture before adding them to the quiche.
- Let the quiche rest after baking, which allows the egg mixture to finish setting as it cools slightly. Cutting into it too soon can lead to a runny center!
These tips will help you achieve a perfectly cooked quiche with a firm, delicious filling. Enjoy cooking!
Easy Tomato and Basil Quiche
Ingredients You’ll Need:
For The Crust:
- 1 pre-made 9-inch pie crust (or homemade if preferred)
For The Filling:
- 4 large eggs
- 1 cup heavy cream or half-and-half
- 1 cup shredded mozzarella or Swiss cheese
- 1 cup cherry tomatoes, halved or 2 medium tomatoes, sliced
- 1/4 cup fresh basil leaves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
For Brushing the Crust:
- 1 tablespoon olive oil or melted butter
How Much Time Will You Need?
This Easy Tomato and Basil Quiche takes about 15 minutes to prepare and 35–40 minutes to bake, totaling around 50–55 minutes. Allow an additional 5-10 minutes for cooling before serving, so you can enjoy those flavors at their best!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures the quiche will bake evenly and come out perfectly cooked.
2. Prepare the Pie Crust:
Gently place the pie crust into a 9-inch pie pan. Use a fork to prick the bottom a few times to prevent bubbles while baking. Then, brush the crust lightly with olive oil or melted butter for that extra crispiness.
3. Mix the Egg Filling:
In a large mixing bowl, whisk together the eggs, heavy cream (or half-and-half), salt, pepper, and optional garlic powder until everything is well combined. The mixture should be slightly frothy.
4. Layer the Cheese:
Sprinkle half of the shredded cheese evenly over the bottom of the prepared crust. This will create a delicious, cheesy base.
5. Add the Tomatoes:
Next, arrange the halved cherry tomatoes (or sliced tomatoes) evenly over the cheese layer. Spread them out well to ensure flavor in every bite!
6. Sprinkle with Basil:
Now, scatter the chopped fresh basil leaves over the tomatoes. This will add a burst of fresh flavor to your quiche.
7. Pour in the Egg Mixture:
Carefully pour the egg and cream mixture over the layered ingredients in the pie crust, filling it up just below the crust edge.
8. Finish with More Cheese:
Top it off with the remaining shredded cheese, spreading it evenly on top to ensure a gooey, cheesy finish.
9. Bake the Quiche:
Place your quiche in the preheated oven and bake for 35–40 minutes. It’s ready when the center is set (not jiggly) and the top is lightly golden brown.
10. Cool and Serve:
Once baked, remove the quiche from the oven and let it cool for about 5 to 10 minutes. This cooling time allows the filling to set for easier slicing. Cut into wedges and serve warm, enjoying every bite of your delicious Easy Tomato and Basil Quiche!
Enjoy your tasty creation! 🌿🍅
FAQ for Easy Tomato and Basil Quiche
1. Can I Use a Different Type of Cheese?
Absolutely! While mozzarella and Swiss are great options, you can substitute with cheddar, feta, or even a dairy-free cheese if you’re looking for a lactose-free version. Just keep in mind that the flavor will change slightly based on your choice!
2. How Do I Store Leftover Quiche?
Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual slices in the microwave or cover the whole quiche and reheat in the oven at 350°F (175°C) until warmed through.
3. Can I Make This Quiche Ahead of Time?
Yes! You can prepare the quiche up to the baking stage, cover it, and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if it’s going into the oven cold.
4. What Can I Add for Extra Flavor?
You can enhance the flavor by adding ingredients like sautéed onions, bell peppers, spinach, or even cooked bacon or ham. Feel free to experiment with your favorite vegetables and proteins!
These FAQs should cover some common questions and help you get the most out of your Easy Tomato and Basil Quiche! Enjoy cooking!
