Recipe is excerpted from The Fresh Eggs Daily Cookbook © 2022 by Lisa Steele. Reproduced by permission of Harper Horizon. All rights reserved.
Tomato Caprese Quiche
Makes 6 to 8 servings
For the quiche filling:
- 1 tablespoon butter
- 1/4 cup diced shallot
- 3 garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 5 eggs
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup roughly chopped fresh basil, plus several whole leaves for garnish
- 2 Roma tomatoes, cut into 14-inch slices
- 1 ball fresh mozzarella cheese, cut into 1/4-inch slices
- Extra-virgin olive oil for drizzling
- Balsamic vinegar for drizzling, optional
1. Prepare a basic pastry crust dough, and while the crust is pre-baking, prepare the filling.
2. Melt the butter in a skillet over medium heat, then add the shallot and garlic and cook about 2 to 3 minutes, until softened, aromatic, and starting to brown. Season with salt and pepper.
3. In a medium-sized bowl whisk the eggs and cream. Stir in the Parmesan cheese, chopped basil, and the shallot mixture. Season with salt and pepper.
4. Once the oven temperature cools to 325 degrees, pour the filling into the prepared crust. Top with the tomato and mozzarella slices.
5. Bake for about 30 minutes, until the quiche is set and lightly browned around the edges. Tent the quiche with aluminum foil if the crust begins to brown too quickly. Remove the quiche from the oven and allow it to cool for 10 to 20 minutes, or to room temperature.
6. Remove the sides of the tart pan and slice the quiche into wedges. Garnish with whole basil leaves and drizzle with olive oil and balsamic vinegar, if desired.