I love Caprese…… fresh tomatoes and basil and mozzarella cheese are so perfect together. So, I make Caprese as an appetizer. I make Caprese Chicken that is to die for. But today I made a Caprese quiche. Eggs so light and fluffy you won’t believe it. And it’s loaded with fresh Roma tomatoes, mozzarella cheese and fresh basil. It’s so easy to make because it makes it own crust. Great for breakfast, brunch, lunch and dinner. I love this recipe and you will too.
Easy Caprese Quiche
5 whole large eggs
5 large egg whites (or use liquid egg whites)
1 cup half and half or whole milk
1/2 cup shredded mozzarella cheese
½ cup of shredded Provolone or Monterrey Jack
2 tablespoons sliced fresh basil, packed
1 teaspoon garlic salt
¼ teaspoon salt
¼ teaspoon pepper
1-2 fresh Roma tomatoes thinly sliced
Preheat oven to 350 degrees.
Grease a 9 inch pie pan or you can use a 8 inch square dish
Crack 5 whole large eggs into a large mixing bowl. Then add 5 more egg whites only and whisk until blended. By the way, save the yolks for another breakfast. Whisk in the half and half or milk until combined.
Add in the seasonings, cheeses, and basil and continue to whisk until everything is blended. Whisk well.
Pour into a greased 9 inch pie plate or 8 inch square baking pan. Top with thinly sliced tomatoes and extra cheese on top.
Bake at 350 degrees 50-60 minutes or until center is set and no longer jiggly.
Garnish with additional sprinkle of chopped basil on top if desired.
Slice and serve immediately.
Cover quiche with plastic wrap and store in refrigerator for up to 3 days. To heat up, cover with foil and bake in oven for 15 minutes at 350 degrees.
You can also freeze this if you want to make it ahead of time. Just thaw and bake.
Breakfast, brunch, lunch or dinner. So easy to make and so good!