A delightful twist on the classic Caprese salad, this crustless quiche combines fresh tomatoes, basil, and mozzarella with fluffy eggs, making it a perfect dish for brunch, lunch, or a light summer dinner.
Ingredients
Scale:
6 large eggs
1 cup whole milk
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
2 cups cherry tomatoes, halved
1 cup fresh basil leaves, chopped
1/2 cup red onion, finely diced
1 teaspoon Italian herbs
1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9-inch pie dish or quiche pan with olive oil.
In a large mixing bowl, whisk together the eggs, whole milk, salt, and pepper until fully combined.
Stir in the shredded mozzarella and grated Parmesan cheese.
Gently fold the halved cherry tomatoes, chopped basil, and diced red onion into the egg mixture.
Add the Italian herbs and mix well.
Pour the entire mixture into the prepared pie dish and spread it out evenly.
Place the dish in the preheated oven and bake for 30-35 minutes, or until set in the center and lightly golden brown.
Allow the quiche to cool for about 10 minutes before slicing. Serve warm or at room temperature.
