This Easy Tomato and Basil Quiche is a tasty dish packed with fresh tomatoes and fragrant basil. It has a flaky crust, making it the perfect breakfast or light lunch choice!
I love how colorful this quiche looks! Whenever I make it, I can’t resist sneaking a slice right out of the oven. It’s quick to whip up, and everyone enjoys it! 🍅🌿
Key Ingredients & Substitutions
Pie Crust: A pre-made crust saves time, but you can make your own if you prefer. For a gluten-free option, use a gluten-free pie crust or even a cauliflower crust for a lighter version!
Eggs: Fresh large eggs are key for the quiche’s structure. You can replace eggs with a flaxseed meal mixture (1 tablespoon flaxseed meal with 3 tablespoons water per egg) for a vegan version, but the texture will differ.
Cream: Heavy cream gives the quiche richness. Half-and-half works well too. If you’re looking for a lighter alternative, use milk, but the quiche may not be as creamy. Non-dairy milk can also substitute, just make sure it’s unsweetened.
Cherry Tomatoes: Any ripe tomatoes work beautifully, but cherry tomatoes provide a sweet burst. If they’re out of season, try sun-dried tomatoes for a different flavor.
Basil: Fresh basil adds a wonderful aroma. If you can’t find fresh, use dried basil, but reduce the amount (about a teaspoon) as dried herbs are more concentrated.
How Do You Blind Bake a Pie Crust?
Blind baking is essential to stop the crust from getting soggy from the filling. Here’s how to do it:
- Preheat your oven and lightly grease your pie dish before placing the crust inside.
- Prick the bottom with a fork. This helps steam escape while baking.
- To blind bake, use parchment paper over the crust and fill it with pie weights or dried beans to keep it from puffing up.
- Bake for 8-10 minutes until it’s slightly set but not browned. Remove the weights and paper before adding the filling.
This technique ensures a crisp crust that complements the creamy filling perfectly!
Easy Tomato and Basil Quiche
Ingredients You’ll Need:
- 1 prepared pie crust (9-inch)
- 4 large eggs
- 1 cup heavy cream or half-and-half
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh basil leaves, thinly sliced
- 1 cup shredded cheese (such as Gruyère, Swiss, or mozzarella)
- 1/2 cup crumbled feta cheese (optional, for extra tang)
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil or butter (for greasing)
- Fresh chives, chopped (for garnish)
Time Needed:
This Tomato and Basil Quiche takes about 10 minutes to prepare and approximately 35-40 minutes to bake, plus a few minutes for cooling. In total, you’re looking at about an hour. Perfect for breakfast or brunch!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While the oven is heating, lightly grease a 9-inch pie dish with olive oil or butter to ensure your crust doesn’t stick.
2. Prepare the Pie Crust:
Place the prepared pie crust into the greased dish, pressing it gently to fit. If you like, crimp the edges to make it look nice. Don’t forget to prick the bottom a few times with a fork; this allows steam to escape while baking and stops it from puffing up.
3. Blind Bake the Crust:
Blind bake the crust for about 8-10 minutes. This step is important to prevent the crust from becoming soggy later. Once done, take it out of the oven and let it cool slightly.
4. Whisk the Egg Mixture:
In a medium mixing bowl, whisk together the large eggs, heavy cream (or half-and-half), salt, and freshly ground black pepper until well combined and fluffy. This mixture will be the heart of your quiche!
5. Layer the Cheese:
Now it’s time to build your quiche! Sprinkle the shredded cheese evenly over the bottom of the pre-baked pie crust. This helps to keep the crust crispy.
6. Add Tomatoes and Basil:
Evenly distribute the halved cherry tomatoes and sliced basil leaves over the cheese. The vibrant colors and fresh aroma will make your kitchen smell amazing!
7. Add Feta Cheese (Optional):
If you’re using feta cheese, sprinkle it on top of the tomato and basil layer for an extra burst of flavor.
8. Pour the Egg Mixture:
Carefully pour the egg and cream mixture over the filling, ensuring everything is covered. Take your time so you don’t spill!
9. Bake the Quiche:
Place the quiche in the oven and bake for 30-35 minutes, or until it is set and the top is lightly golden. Check for doneness by inserting a knife into the center; it should come out clean.
10. Let It Cool:
Once baked, take the quiche out of the oven and let it cool for a few minutes. This helps it set and makes it easier to slice.
11. Garnish and Serve:
Before serving, garnish with freshly chopped chives. Slice the quiche into wedges and enjoy your delightful Tomato and Basil Quiche!
Enjoy your flavorful, light, and fresh tomato and basil quiche!
FAQ About Easy Tomato and Basil Quiche
Can I Use Different Types of Cheese?
Absolutely! While Gruyère, Swiss, and mozzarella work wonderfully, feel free to experiment with your favorite cheeses. Cheddar, goat cheese, or a sharp provolone can add a delightful twist!
What Vegetables Can I Add to This Quiche?
You can definitely mix in other vegetables! Spinach, bell peppers, or zucchini all make great additions. Just sauté them lightly beforehand to remove excess moisture, which helps keep your quiche from getting soggy.
Can I Make This Quiche Ahead of Time?
Yes, this quiche is perfect for making ahead! You can prepare it a day in advance, cover it tightly, and store it in the fridge. Simply reheat slices in the oven or microwave before serving for a quick meal.
How Should I Store Leftovers?
Store any leftover quiche in an airtight container in the fridge for up to 3 days. Reheat individual slices in the microwave or in the oven until warmed through for the best taste!
