I was with the girls in Whole Foods without much of a menu plan for the week. This is, generally speaking, an awful idea. But free samples awaited us around every turn and so the kids were wearing their Kool-Aid grins tasting fancy cheeses, fruits they already love, and chips & guac as I cheerfully worked my menu magic on the fly.
I knew I wanted to make from-scratch fish sticks, zucchini fritters, and warm baby potato salad (yeah, the new issue of Bon Appetite had just arrived), but that was about it. Then I saw a quiche, a caprese quiche to be specific, towards the end of our trip around the store, and it called out to me. But the $15 price tag made me gag. I mean, c’mon, it’s an egg pie not a chocolate mouse pie. I decided to spin around the store again (more samples!) to pick up the ingredients needed to make my own caprese quiche at home. We already had a frozen pie crust in the freezer, oil, salt and pepper, a jar of roasted red peppers, and an onion, so this ended up costing me about $3 for the eggs (which I was buying anyway), heavy cream, basil, and fresh mozzarella.
You must try this is super easy, very kid-friendly, and extremely delicious quiche this summer!
A Quick & Easy Caprese Quiche Recipe
— Perfect for warm summertime evenings and relaxing weekend mornings —
Prep time: 20 minutes
Cook time: 1 hour
Serves 8
3 eggs
1 cup heavy cream
10 grape tomatoes halved +/or 1 small heirloom tomato diced
8 balls of fresh mozzarella, halved & then halved again (Instead of buying a whole container, I scooped up exactly what I needed from the grocery store’s salad/tapas bar – credit my mom with that tip!)
1 small onion, diced
1 roasted red pepper, chopped (1 whole from a jar is what I used)
6 sprigs of basil, chopped
1 tsp garlic
1 frozen 9-inch pie crust
olive oil
dried parsley
salt & pepper
1. Preheat oven to 350 degrees.
2. Pre-bake pie crust for 10 minutes, then let cool while you prepare the egg mixture and saute the onion.
3. Saute the onion, garlic, and roasted red pepper for 5-10 minutes, until caramelized and lovely.
4. Whisk together eggs and heavy cream in a bowl.
5. Toss in onion mixture, salt & pepper to taste, tomatoes, mozzarella, parsley, and basil. Whisk to combine.
5. Pour egg mixture into pie crust.
6. Bake for 55-60 minutes.
*Serve warm, with a side of seasonal fresh fruit and ice cold chocolate milk — double yum!
Quiche may be made ahead of time and placed in fridge for 1-2 days, or frozen. Reheat in microwave or covered with tin foil in the oven.
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