Caprese Quiche

Recipe by: FeedFeed @feedfeed

Make a Caprese Quiche with peak-season tomatoes.

Make This Recipe

1 refrigerated pie crust

8 Eggland's Best Large Eggs

1 cup cottage cheese

1 teaspoon salt

6-8 campari tomatoes,seeded and chopped

2-4 campari tomatoes, sliced

6 ounces fresh mozzarella

½-1 cup fresh basil

Balsamic glaze, for drizzling

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Preheat your oven to 350°F. Press pie crust into a 9 inch pie tin and dock thebottom with a fork. Cover with parchment paper and add pie weights or beans.Blind bake the crust for 23-25 minutes and then cool completely.
Chop the tomatoes and add to a strainer over a bowl to release excess liquid (or place them in a bowl with a paper towel). Thinly slice the other tomatoes and layer them in between paper towels. Cut the mozzarella into cubes. Tear the basil.
Layer the basil, chopped tomatoes, and mozzarella cubes into the cooled piecrust. Blend the eggs, cottage cheese, and salt until completely smooth, then pour into the pie crust. Layer the sliced tomatoes on top of the egg filling and bake for 1 hour or until set and lightly golden on top.
Cool for 10 minutes before slicing and then serve with a drizzle of balsamic glaze and more fresh basil, if desired.