Recipe Finder
Caprese Quiche
Serve this quiche with a mixed greens salad for a complete, delicious meal.
15 mins Cook Time
1 hr 15 mins Yield: 8 servings
Ingredients
- 6 Eggland's Best eggs, room temperature
- 1 cup low-fat 1% milk
- 2 cups shredded mozzarella cheese, part-skim
- 1 cup fresh basil leaves, chopped
- 2 cups cherry tomatoes, whole
- 1/2 teaspoon each, salt & pepper
- 1 refrigerated pie crust
Preparation
Preheat oven to 425 degrees F.
Press pie crust into a 9-inch deep-dish pie pan and prick bottom and sides with a fork; cover in aluminum foil and use pie weights or another pie dish or cake pan to weigh down; bake for 12 minutes.
Prepare filling by beating eggs, milk, cheese, basil leaves, salt and pepper; mix well and set aside.
When crust is done, remove from oven and very gently remove foil and item used to weigh down; line with cherry tomatoes, covering bottom of crust completely.
Slowly add egg mixture, spreading over tomatoes evenly.
Reduce oven temperature to 350 degrees and bake for 50-55 minutes, or until quiche is set.
Quiche may appear 'wet' in the center from excess moisture from the tomatoes; test the outer part of the quiche to ensure eggs are set before removing from oven.
Remove from even and let stand for 5 minutes before serving.
Nutrition
| Serving size 1 serving | |
| Calories | 273 |
| Fat | 15 g (52% calories from fat) |
| Cholesterol | 153 mg |
| Sodium | 446 mg |
| Total Carbohydrate | 17 g |
| Dietary Fiber | 1 g |
| Protein | 15 g |
Your Ratings and Comments
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By Melissa B.
Jul 05, 12
This recipe sounds fancy, but it's incredibly easy to make and tastes delicious!
By mss
Sep 10, 12
Can you use almond milk instead of regular milk?