It's the middle of summer so that means that the basil is in full swing and ready to enjoy! If you've made pesto, caprese salads, and pizzas and enjoyed all the basil goodness, here's a new recipe to try. This quiche has all the deliciousness of a caprese salad (mozzarella, tomatoes, basil) and is perfect for a brunch or dinner served with a simple salad.
5 eggs, lightly beaten
3/4 cup heavy cream
1/4 cup fresh basil, chopped, plus more for topping
1 1/2 cup shredded mozzarella, divided
2 Roma tomatoes (1 diced w/seeds removed / 1 thinly sliced)
1/2 t. kosher salt
1/2 t. freshly ground black pepper
Preheat oven to 350 degrees F. Grease or spray with non-stick spray a 9 inch pie pan and set aside.
In a medium mixing bowl, mix eggs, heavy cream, half the mozzarella, basil, salt, pepper, and diced and seeded tomato.
Pour the egg mixture into the pie pan and sprinkle the remaining mozzarella on top and arrange the thinly sliced tomatoes carefully on top.
Bake for 45-47 minutes or until the quiche is cooked through and no longer jiggles when you gently shake the pan.
Top with basil leaves. Serve warm.
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That looks really good.
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