Ingredients
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6 large eggs
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¾ cup whole milk
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1 cup shredded mozzarella cheese
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1 cup packed basil, thinly sliced
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1 cup cherry tomatoes, quartered
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½ teaspoon kosher salt
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1 unbaked pie crust, store-bought or homemade
Instructions
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Preheat the oven to 350°F.
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Place the pie crust into a pie or tart pan, gently molding it to fit the dish.
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Place the crust in the freezer for 10 minutes to chill.
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Line the chilled crust with parchment paper and fill with pie weights or dried beans.
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Bake the crust for 15 minutes.
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Meanwhile, whisk the eggs, milk, mozzarella cheese, and kosher salt together in a large bowl.
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Gently fold in the sliced basil and quartered cherry tomatoes.
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Remove the pie weights and parchment from the partially baked crust.
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Pour the egg mixture into the crust.
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Return the quiche to the oven and bake for about 35 minutes, or until golden and cooked through. The center should be set and should not jiggle when gently moved.
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Let the quiche cool for 15 minutes before slicing and serving.
Notes
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Chill the crust: Freezing the crust briefly helps it hold its shape during the initial bake.
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Don’t skip the pre-bake: Partially baking the crust helps prevent a soggy bottom once the egg filling is added.
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Use ripe tomatoes: Sweet, flavorful cherry tomatoes give the quiche its classic Caprese character.
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Don’t overbake: Remove the quiche when the center is set but still tender. It will continue to firm slightly as it cools.
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Let it rest: Cooling for 15 minutes makes the quiche easier to slice cleanly.
