Mozzarella Tomato And Basil Quiche Recipes

CAPRESE QUICHE

Caprese Quiche image

Delicious Italian style quiche flavored with mozzarella cheese, tomatoes, and fresh basil. Simple to make and great for breakfast or lunch!

Provided by Jenn Russo

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 1h15m

Yield 8

Number Of Ingredients 10

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

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place pie crust on 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 the onion is very tender and dark brown, 15 to 20 minutes more.
Spread mozzarella cheese and tomatoes over the bottom of the 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 preheated oven until eggs are set and crust is flaky, 30 to 40 minutes.

Nutrition Facts : Calories 331.2 calories, Carbohydrate 13.6 g, Cholesterol 213.2 mg, Fat 22.7 g, Fiber 1.3 g, Protein 18.4 g, SaturatedFat 8.2 g, Sodium 524.7 mg, Sugar 1.9 g

TOMATO AND BASIL QUICHE

Tomato and Basil Quiche image

This is a mix of a couple of recipes that I've made before. It's easy to prepare, and looks and tastes like you spent all day in the kitchen!

Provided by Karen Griffin

Categories 100+ Breakfast and Brunch Recipes Eggs Quiche

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 onion, sliced
2 tomatoes, peeled and sliced
2 tablespoons all-purpose flour
2 teaspoons dried basil
3 eggs, beaten
½ cup milk
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
1 ½ cups shredded Colby-Monterey Jack cheese, divided

Steps:

Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.
Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese.
Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

Nutrition Facts : Calories 378.5 calories, Carbohydrate 23 g, Cholesterol 127.3 mg, Fat 26.1 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 12.2 g, Sodium 697.5 mg, Sugar 4.4 g

MOZZARELLA, TOMATO AND BASIL QUICHE

Mozzarella, Tomato and Basil Quiche image

The Mediterranean flavours of mozzarella, tomato and basil blend beautifully to make this a flavourful and attractive quiche. You could use an unbaked pie shell rather than dough- this is just how I make it. If your quiche pan is tall, you may like to increase the egg and cream mixture in a ratio of 4 eggs: 1 cup cream.

Provided by Shuzbud

Categories Cheese

Time 50m

Yield 1 quiche, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 sheet shortcrust pastry dough (ready rolled)
4 large eggs
1 cup heavy cream
2 tomatoes, cored and sliced
2 cups grated mozzarella cheese
20 fresh basil leaves, finely chopped
salt and pepper, to taste

Steps:

Preheat the oven to 350°F or 180°C.
Lay the sheet of pastry dough over a 9-inch quiche pan, pressing the dough gently into the crimped edges. Cut away any excess dough so the pastry is level with the top of the pan.
Prick the base of the pastry with a fork.
Lay half the sliced tomatoes evenly over the pastry. Scatter half the cheese and chopped basil over the tomatoes. Repeat with the rest of the tomatoes, cheese and basil.
Mix the eggs and cream together and season with salt and pepper to taste.
Pour carefully over the other ingredients in the pastry shell, leaving a little space for the mixture to rise slightly in the oven.
Bake in the oven for 40-45 minutes or until the egg mixture is cooked and set.
Let stand for 5 minutes before cutting.
Serve hot or cold!

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