This easy Italian-inspired Caprese Quiche is bursting with flavor… it’s guaranteed to be a hit at your next brunch gathering! 
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Not only is this quiche perfect for brunch, it can be eaten for any meal of the day… it’s so versatile! Pair it with a garden salad for a delicious vegetarian lunch or dinner.
Caprese Quiche
I just love the combination of tomatoes, cheese and basil. I had eggs I needed to use and lots of fresh basil, so this quiche was a no-brainer. I used a store-bought crust to slash the time… so easy!
Quiche freezes incredibly well, so it’s a perfect make-ahead meal. I wrap individual slices tightly in plastic wrap and place in a storage container in the freezer, or you can freeze the whole quiche.
You can also make this quiche low-carb by skipping the crust… just spray your pie pan with cooking spray before pouring the egg mixture into the pan. Enjoy! 
Caprese Quiche
Prep Time: 15 minutes- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 slices 1x
- Category: Breakfast
- Method: Bake
- Cuisine: Italian Scale
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Pin RecipeIngredients
- 1 (9-inch) refrigerated pie crust
- 2 teaspoons olive oil
- 1/3 cup chopped yellow onion
- 8 ounces shredded mozzarella cheese
- 4 ounces shredded Parmesan cheese
- 1/2 pint cherry or grape tomatoes, sliced in half
- 6 large eggs
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 cup loosely packed chopped or julienned fresh basil and additional fresh basil for topping, if desired
Instructions
- Preheat your oven to 350 degrees F. Form pie shell in pie dish that has been sprayed with cooking spray.
- Heat olive oil in a skillet over medium high heat. Sauté onions for approximately 3 minutes, or until tender.
- Toss shredded cheeses in a large bowl to combine. Spread cheese in bottom of pie crust, then evenly arrange tomatoes over cheese.
- In a medium bowl, whisk together eggs, heavy cream, cooked onions, salt and pepper until combined. Gently stir in basil.
- Evenly pour egg mixture over cheese and tomatoes.
- Bake for 40 minutes, or until eggs are set and crust is golden brown.
- Top with additional fresh basil, if desired.
Nita says
July 29, 2018 at 12:25 pmMade this for Sunday brunch today. It is simply delicious! Next time, I’m doubling the recipe to freeze one to have on hand when company stops by. This easy and delicious recipe is a keeper! Thank you for sharing.
★★★★★
Amy @ The Blond Cook says
July 30, 2018 at 8:24 amThanks so much, Nita… happy to hear you enjoyed it! 🙂
Sue K. says
August 3, 2018 at 1:15 pmI made this the other night and my family loved it! And they are picky eaters.
Amy @ The Blond Cook says
August 5, 2018 at 9:35 amThanks so much, Sue! So happy to hear everyone enjoyed it! 🙂
Barb Thomas says
August 16, 2018 at 7:36 pmMade this tonight at my son’s house for the whole family. Everyone loved it. I love quiche and this is the best one I’ve ever made. Thanks Amy. This recipe will be in my “go to” meals,
★★★★★
Amy @ The Blond Cook says
August 17, 2018 at 8:58 amThanks so much, Barb! So happy everyone enjoyed it! 🙂
Mikki says
April 9, 2019 at 10:23 amThis looks delicious! Will try asap. If I’m planning on cooking the quiche and then freezing it whole, how do I reheat? Defrost first and then reheat or reheat frozen? And at what temperature/for about how long?
Amy @ The Blond Cook says
April 9, 2019 at 12:52 pmHi Mikki, thank you! To re-heat a cooked quiche that has been thawed, bake (covered with aluminum foil to prevent from further browning) in a preheated 325 degrees F oven for 15 minutes or until heated through. To re-heat a cooked quiche from frozen, bake (covered with aluminum foil) in a preheated 350 degree oven for 25 minutes, or until heated through. Times may vary, this is just a general guideline. Hope you enjoy it! 🙂
Jammie says
July 13, 2019 at 11:11 amDo the tomatoes come to the top during baking or do you have to place more on the top?
Amy @ The Blond Cook says
July 14, 2019 at 10:13 amHi Jammie, the mixture is so thick the tomatoes don’t sink, but you can certainly save a few tomatoes out to add to the top. Hope you enjoy it!
Karen says
July 28, 2019 at 6:02 amThis looks amazing. But when I think of caprese I think fresh mozz. DId you ever try it with the fresh????
Amy @ The Blond Cook says
July 28, 2019 at 12:02 pmHi Karen, I’ve never tested this recipe with fresh mozzarella but am leaning towards the quiche probably being watery since fresh mozzarella has such a higher moisture content. Let us know how it turns out if you try it!