Tomato and Basil Quiche

Delight your taste buds with this savory and aromatic Tomato and Basil Quiche—a perfect combination of creamy, cheesy goodness with the vibrant flavors of roasted cherry tomatoes and fresh basil. This easy-to-make quiche starts with a crisp, golden premade pie crust, blind-baked to perfection for a flaky base. A rich filling of whisked eggs, heavy cream, and milk is elevated by the tangy bite of grated Parmesan and gooey melted mozzarella. The real stars are the roasted tomatoes, lightly seasoned with olive oil and herbs, which add a burst of sweetness, complemented by the fragrant notes of fresh basil. Whether served as a hearty breakfast, an elegant brunch centerpiece, or a light dinner, this quiche pairs wonderfully with a simple side salad. Ready in just an hour, it’s a crowd-pleasing dish that’s as versatile as it is delicious!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 piece premade pie crust
• 4 pieces large eggs
• 1 cup heavy cream
• 0.5 cup whole milk
• 0.5 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1.5 cups cherry tomatoes
• 0.5 cup fresh basil leaves
• 1 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon dried oregano
• 1 tablespoon all-purpose flour

Directions

Step 1

Preheat the oven to 375°F (190°C). Roll out the premade pie crust into a 9-inch pie dish. Trim any excess dough and crimp the edges if desired. Lightly prick the bottom of the crust with a fork to prevent bubbles.

Step 2

Blind bake the pie crust: Place a sheet of parchment paper or aluminum foil over the crust and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5 minutes until the crust is partially cooked. Set aside to cool slightly.

Step 3

Halve the cherry tomatoes and toss them with olive oil, salt, black pepper, and dried oregano. Spread the seasoned tomatoes onto a baking sheet lined with parchment paper and roast them in the preheated oven for 10 minutes. Set aside.

Step 4

In a mixing bowl, whisk together the eggs, heavy cream, milk, grated Parmesan, and a pinch of salt and pepper. Add 1 tablespoon of all-purpose flour to the mixture and whisk until smooth. This will help the quiche filling set properly.

Step 5

Layer the shredded mozzarella cheese at the bottom of the partially baked crust. Evenly distribute the roasted cherry tomatoes and fresh basil leaves on top of the cheese.

Step 6

Carefully pour the egg and cream mixture over the filling, ensuring it spreads evenly without overflowing. Gently tap the pie dish on the counter to remove any air bubbles.

Step 7

Bake the quiche in the oven at 375°F (190°C) for 30-35 minutes, or until the filling is set and slightly golden on top. A toothpick inserted into the center should come out clean.

Step 8

Allow the quiche to cool for at least 10 minutes before slicing and serving. Garnish with additional fresh basil leaves, if desired.

Nutrition Facts

Serving size	1212.1 grams (1212.1g)

Amount per serving	% Daily Value*
Calories	3066

Total Fat 224.30g	288%
Saturated Fat 97.70g	489%
Polyunsaturated Fat 1.50g
Cholesterol 1119mg	373%
Sodium 5306mg	231%
Total Carbohydrate 161.00g	59%
Dietary Fiber 7.90g	28%
Total Sugars 19.30g
Protein 88.70g	177%

Vitamin D 214IU	1068%
Calcium 1584mg	122%
Iron 11mg	61%
Potassium 1166mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.9%

Protein: 11.8%

Carbs: 21.3%