Mozzarella, Tomato and Basil Quiche

"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."
photo by gjsisson photo by gjsisson
photo by gjsisson
photo by TRICIA D. photo by TRICIA D.
photo by gjsisson photo by gjsisson
photo by FolkDiva photo by FolkDiva
photo by Brenda. photo by Brenda.
Ready In:
1 quiche




  • Preheat the oven to 350°F or 180°C.
  • 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.
  • Prick the base of the pastry with a fork.
  • 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.
  • Mix the eggs and cream together and season with salt and pepper to taste.
  • Pour carefully over the other ingredients in the pastry shell, leaving a little space for the mixture to rise slightly in the oven.
  • Bake in the oven for 40-45 minutes or until the egg mixture is cooked and set.
  • Let stand for 5 minutes before cutting.
  • Serve hot or cold!

Questions & Replies

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  1. TRICIA D.
    House smells amazing. Can't wait for BF to get home ... Ok. I didn't. It's delish !!!
    • Review photo by TRICIA D.
  2. kadziadu
    LOVE this recipe. I’ve made it at least a dozen times. Served it at a wedding shower and everyone came back for seconds... even the skinny young girls that are perpetually on a diet. I grow basil and tomatoes so this is a really nice way to incorporate them into a good meal.
  3. Kerri G.
    Delicious and much prettier than the current cover photo! It's easier than other quiche and tomato pie recipies I've tried, but equally good, if not better. I used three heirloom tomatoes, sliced them into smaller pieces and squeezed out the juice, added a bit of chopped vidalia onion for another summer flavor, and used a mix of Italian cheeses, but otherwise stuck to the recipe. I probably will use a larger pie dish next time. It took over an hour to get a firm center. Thank you!
  4. gjsisson
    Beautiful quiche! Easy to make and great for brunch or anytime.
  5. 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...


  1. Brooke the Cook in
    Great summer-time quiche! The only change I would make it to squeeze the juice out of the tomatoes. Instead of 2 regular tomatoes, I used three very big roma's which had quite a bit of juice, so my quiche was a little on the wet side. Even so, it was really great - you can't beat fresh basil and tomatoes! Mine baked for 50 minutes before being fully set.


I am a primary school teacher living in Bristol, England. At the moment I teach Kindergarten, known here as Reception. I really love my job but it doesn't leave much time for hobbies! I enjoy cooking for friends and aim to try new recipes as often as possible! My signature dish has to be White Chocolate Blondies, as it is my most requested sweet treat, and I definitely have a sweet tooth! Update- 5-5-09: Somebody was very thoughtful and gave me the gift of a premium membership. I can honestly say it made me feel so good! If you're out there, THANK YOU so much! I can't quite believe the generosity... <img src="" border="0" alt="Susie's Banner for Newest Zaar Tag"> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"X> <img src=""> <img src=""> <img src=""> <img src="" > <img src="" border="0" alt="Photobucket"></a> <img src=""> <img src="">
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