Christmas Caprese Quiche.
Merry christmas caprese quiche!
Who needs a delish breakfast or brunch idea?
Or let’s be real… lunch, dinner… all of the above.
I love quiches around the holidays! They are perfect because you can prepare them ahead of time. They are wonderful served hot or cold. I personally think they are best eaten straight out of the fridge the next morning, you know?
You can bake one and share pieces with friends and family who you may not be able to gather with this year. They are so delish!
One of my absolute favorite quiches is this burst tomato and goat cheese quiche. It has a ton of flavor! I knew I could take those burst tomatoes and throw in some basil and mozzarella, making it the perfect caprese quiche. It is super festive, of course. Therefore…
Christmas caprese quiche!
Now yes, of course this can be made any time of year. Tomatoes aren’t that great right now, which is one of the reasons I like to skillet toast them or roast them. Let them burst and get all caramelly and sweet, then add them to the quiche filling and bake.
I have tried adding fresh mozzarella to this and I don’t necessarily suggest it. You can get away with a few pieces, but in general it’s a bit watery when baked, so it prohibits the quiche from firming up a bit. Instead, I like to use a shredded mozzarella or provolone cheese – you could even use a grated italian blend cheese mix (Tillamook makes an amazing one!).
A mix of dried and fresh basil adds the best flavor. Basil can be hard to find right now, but hopefully you can find a few leaves at your grocery store. If not, using dried basil works too.
We have our eggs and cream and of course – the pie crust! You can use the one I always use from my grandma or do a store-bought one. Because it’s 2020 and the holiday season and if you don’t want to add one more thing like pie crust to your list, it’s OKAY!
My favorite way to serve quiche is with a greens salad and a tangy vinaigrette. You could also serve this as the savory part of your breakfast or brunch. As I mentioned earlier, you can serve this warm or cold – your preference! I like to enjoy it warm during the first meal, then eat the leftovers cold.
It’s super satisfying!
- 1 pint grape tomatoes
- 1/2 tablespoon olive oil
- 6 large eggs
- 1 cup heavy cream
- 3/4 cup freshly grated mozzarella or provolone cheese, or an italian blend
- ¼ cup finely grated parmesan cheese
- 3 tablespoons chopped fresh basil, plus extra for garnish
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon fresh cracked pepper
- 1/2 teaspoon salt
- Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
- After 30 minutes, roll the dough out and place it in a 9-inch tart pan or (deep dish) pie plate.
- Preheat the oven to 350 degrees F.
- While the crust is chilling, heat a skillet over medium heat and add the olive oil. Add the tomatoes with a pinch of salt into the skillet and toss gently, cooking until the tomatoes start to burst, about 6 to 8 minutes. Alternately, you could roast the tomatoes at 350 degrees for 20 to 25 minutes until they burst. Set them aside until they cool.
- Whisk together the eggs, cream, cheese, herbs, garlic, basil, salt and pepper. Place half of the tomatoes into the crust and pour the egg mixture over top. Add the remaining tomatoes, mixing them in gently. Bake for 55 to 60 minutes, or until golden on top and set in the center. Let cool slightly before serving. Top with fresh basil and a sprinkle of parmesan. This is so good served warm or cold!
- You can make this a day ahead of time and store it in the fridge. I suggest slicing and heating single slices for the best way to reheat. I also like to serve this with greens. If you serve it with arugula or spring greens and your favorite dressing, I suggest about 2 cups of greens per person.