This Cherry Tomato and Mozzarella Quiche combines a buttery, flaky crust with a creamy, cheesy filling and bursts of flavor from fresh cherry tomatoes. Perfect for brunch, lunch, or a light dinner, this quiche is elegant yet easy to make. Serve it warm or at room temperature for a delicious meal that’s sure to impress!
Preparation Time
- Prep Time: 30 minutes
- Chill Time: 60 minutes
- Cook Time: 50 minutes
- Total Time: ~2 hours 20 minutes
Servings
- Serves: 6–8
Ingredients
For the Crust:
- 2¼ cups (280 g) all-purpose flour
- ¾ cup (170 g) cold butter, cubed
- 1 teaspoon salt
- 4–6 tablespoons cold water
For the Filling:
- 3 eggs
- 1 cup (240 ml) heavy cream
- 9–10 cherry tomatoes, halved
- 1⅓ cups (150 g) shredded mozzarella
- 2 tablespoons (10 g) grated Parmesan
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon oregano
- 3–4 fresh basil leaves
Directions
1. Prepare the Dough:
- In a food processor, combine flour, salt, and cubed butter. Pulse until the mixture resembles fine crumbs.
- Gradually add cold water, 1 tablespoon at a time, until the dough comes together. Avoid overmixing.
- Shape the dough into a ball, flatten it into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Make the Filling:
- In a large bowl, beat the eggs, heavy cream, salt, pepper, and oregano. Mix until smooth and set aside.
3. Roll Out the Dough:
- Lightly flour a work surface and roll out the chilled dough to about 1/8 inch thick.
- Transfer the dough to a 9–10 inch (24–25 cm) pie pan and gently press it into the bottom and sides.
- Trim excess dough from the edges and prick the base with a fork. Freeze for 30 minutes.
4. Blind Bake the Crust:
- Preheat oven to 350°F (175°C).
- Line the crust with parchment paper and fill with pie weights, dry beans, or rice.
- Bake for 15 minutes. Remove the weights and parchment paper, then bake for another 10–15 minutes until slightly golden. Let cool.
5. Assemble the Quiche:
- Sprinkle shredded mozzarella evenly over the baked crust.
- Add a few basil leaves, then pour the egg and cream mixture over the cheese.
- Arrange the halved cherry tomatoes, cut-side up, on top.
6. Bake the Quiche:
- Bake for 35 minutes, or until the filling is set and the top is golden brown.
- Allow the quiche to cool for 10–15 minutes before slicing and serving.
Serving Suggestions
- Serve warm with a side of fresh arugula or mixed green salad.
- Pair with roasted vegetables for a heartier meal.
- Add a dollop of sour cream or Greek yogurt for extra creaminess.
- Serve alongside fruit salad or sliced melon for a brunch option.
- Enjoy with a light soup, such as tomato bisque or gazpacho.
Cooking Tips
- Use cold butter and water to ensure a flaky crust.
- Pre-bake the crust to prevent it from becoming soggy.
- Add sun-dried tomatoes for more flavor depth.
- Sprinkle extra Parmesan on top before baking for added crispiness.
- For a richer flavor, mix some Gruyère cheese with the mozzarella.
Nutritional Benefits
- Tomatoes are rich in antioxidants like lycopene and vitamin C.
- Eggs provide protein and essential vitamins.
- Mozzarella and Parmesan offer calcium for bone health.
- A balanced mix of carbs, fats, and protein makes this quiche a satisfying meal.
Dietary Information
- Vegetarian-friendly
- Can be made gluten-free by using gluten-free flour for the crust.
Nutritional Facts (Per Serving)
- Calories: ~310
- Protein: 10 g
- Carbohydrates: 20 g
- Fat: 22 g
- Fiber: 1 g
- Sodium: 400 mg
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 180°C (350°F) for 10–15 minutes.
- Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
Why You’ll Love This Recipe
- Simple, elegant, and perfect for any occasion.
- Versatile—enjoy warm or cold, as a main or side dish.
- Packed with cheesy, creamy flavors and fresh herbs.
- Customizable with your favorite vegetables or cheeses.
Conclusion
This Cherry Tomato and Mozzarella Quiche combines rich flavors and textures into one irresistible dish. With its flaky crust, creamy filling, and juicy tomatoes, it’s a crowd-pleasing recipe that’s perfect for brunch, lunch, or dinner. Make it today and savor every bite!
Frequently Asked Questions (FAQ)
- Can I use store-bought pie crust?
Yes, a pre-made crust works if you’re short on time. - Can I add other vegetables?
Absolutely! Spinach, mushrooms, or zucchini make great additions. - How do I prevent a soggy crust?
Pre-bake the crust (blind bake) as instructed to keep it crisp. - Can I use milk instead of heavy cream?
Yes, but the filling will be less rich and creamy. - Can I make the quiche ahead of time?
Yes, bake and store in the fridge. Reheat before serving. - What cheeses can I use besides mozzarella?
Try Gruyère, feta, or cheddar for a twist. - Can I freeze the quiche?
Yes, freeze after baking. Thaw overnight in the fridge and reheat in the oven. - How do I know the quiche is done?
The center should be set and no longer jiggly when lightly shaken. - Can I make this crustless?
Yes, simply pour the filling into a greased baking dish and bake as directed. - How can I make it more flavorful?
Add sun-dried tomatoes, caramelized onions, or cooked bacon for extra flavor.