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Tomato and Basil Quiche Recipe

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This recipe for Tomato and Basil Quiche is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pre-made pie crust (or homemade)
4 large eggs
1 cup half-and-half or heavy cream
1½ cups cherry tomatoes, halved
½ cup fresh basil leaves, chopped
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Salt and pepper, to taste
½ tsp garlic powder (optional)

Preheat the oven to 375°. Place the pie crust into a 9" quiche or pie dish. Press it gently into the corners and trim any excess crust. Prick the bottom with a fork to prevent bubbling. Blind-bake the crust for 10 minutes, then set aside.
In a medium bowl, whisk together the eggs and half-and-half (or cream) until well combined. Season with salt, pepper, and garlic powder if using.
Spread the shredded mozzarella cheese evenly over the bottom of the pie crust. Top with the halved cherry tomatoes and chopped basil.
Pour the egg mixture over the tomatoes and basil. Sprinkle the Parmesan cheese on top.
Bake for 35-40 minutes or until the quiche is golden on top and the center is set (a knife inserted should come out clean).
Let the quiche cool for about 10 minutes before slicing. Serve warm or at room temperature.
Directions:
Directions:

 

 

 

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