Mozzarella, Tomato and Basil Quiche

Shuzbud's Note:

The Mediterranean flavours of mozzarella, tomato and basil blend beautifully to make this a flavourful and attractive quiche. You could use an unbaked pie shell rather than dough- this is just how I make it. If your quiche pan is tall, you may like to increase the egg and cream mixture in a ratio of 4 eggs: 1 cup cream.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Serves: 4-6

Yield: 1.0 quiche

• 1 sheet shortcrust pastry dough (ready rolled)
• 4 large eggs
• 1 cup heavy cream
• 2 tomatoes, cored and sliced
• 2 cups grated mozzarella cheese
• 20 fresh basil leaves, finely chopped
• salt and pepper, to taste

Directions:

1. Preheat the oven to 350°F or 180°C.
2. Lay the sheet of pastry dough over a 9-inch quiche pan, pressing the dough gently into the crimped edges. Cut away any excess dough so the pastry is level with the top of the pan.
3. Prick the base of the pastry with a fork.
4. Lay half the sliced tomatoes evenly over the pastry. Scatter half the cheese and chopped basil over the tomatoes. Repeat with the rest of the tomatoes, cheese and basil.
5. Mix the eggs and cream together and season with salt and pepper to taste.
6. Pour carefully over the other ingredients in the pastry shell, leaving a little space for the mixture to rise slightly in the oven.
7. Bake in the oven for 40-45 minutes or until the egg mixture is cooked and set.
8. Let stand for 5 minutes before cutting.
9. Serve hot or cold!

Reviews

[gjsisson]

Beautiful quiche! Easy to make and great for brunch or anytime.

[CIndytc]

I used egg beaters and fat free half and half....I should have layed my tomatoes on paper towels before putting them in pie crust as mine was a little runny...but the taste was superb so I will be making this often...great recipe and easy...

[FloridaNative]

This was delicious - rich, creamy and very flavorful. From the other reviewers, I decided to add a bit of onion powder, sprinkled over the tomatoes before I layered the cheese. I also added a bit of fresh ground parmesan to the top before baking. It came out really good, crispy on the top and ooey-gooey on the inside, but firm - DH loved it and so did I, he just didn't like the fat content !! I will try this again, cutting down on the cream a bit and maybe trying it with different vegetables like asparagus, artichokes or roasted red peppers. Thanks for posting - this one goes into the keeper cookbook! Made for ZWT7 - Italy, and the HOT PINK LADIES!