Caprese Quiche - fresh taste of herbs and tomatoes will bring the taste of summer to cold winter. Great twist to a classic dish.
Watch Becky Low and Brooke Walker make this fun quiche on Studio 5
Yields: 6-8 servings
1 single 9-inch pastry crust, optional
3 cups shredded Mozzarella cheese
10 leaves fresh basil
8 large eggs
1 cup whole milk (or half n half, or cream)
½ teaspoon garlic salt, or to taste
⅛ teaspoon fresh cracked black pepper, or to taste
2 Roma tomatoes, thinly sliced
Balsamic Drizzle (see recipe below)
Additional fresh tomatoes and basil, garnish
Preheat oven to 350 degrees.
Line 9-inch pie plate with pastry crust (or eliminate the crust and spray pie plate with non-stick spray). Arrange shredded cheese in pie plate. Sprinkle cheese with chiffonades of fresh basil (stack basil leaves together, fold in half lengthwise or roll; starting at one end, cut in thin strips).
Beat together eggs, cream (milk or half and half) and garlic salt; pour mixture over cheese; and sprinkle with fresh cracked black pepper.
Arrange thinly sliced tomatoes on top. Bake for 45-55 minutes, or until quiche is set in center and lightly browned.
Serve quiche warm or cold, with additional fresh tomatoes, basil and a Balsamic Drizzle.
Balsamic Vinegar Drizzle
Whisk together until sugar is dissolved: 3-tablespoons balsamic vinegar, 3-tablespoons sugar, 3-tablespoons olive oil, 1-teaspoon salt, ⅛-teaspoon black pepper, and 1-2 cloves crushed garlic.
To lighten fat content of any quiche try one of more of the following (note: substitutions in any recipe will change the outcome. Balance flavor, texture and calories to your taste preferences): 1-eliminate the pastry crust; 2-use 2% milk; 3-use skim milk Mozzarella cheese.