Tomato and Basil Quiche Recipe

Cherry tomatoes: These small, sweet tomatoes add a burst of flavor and juiciness to the quiche.

Fresh basil leaves: Chopped basil leaves provide a fresh, aromatic flavor that complements the tomatoes and cheese.

Mozzarella cheese: Shredded mozzarella melts beautifully, adding a creamy texture and mild flavor.

Eggs: Eggs are the base of the quiche, providing structure and richness.

Milk: Milk helps to create a creamy and smooth egg mixture.

Salt: Enhances the overall flavor of the quiche.

Black pepper: Adds a touch of spice and depth to the dish.

Pie crust: The foundation of the quiche, holding all the delicious ingredients together.

When preparing the cherry tomatoes, consider roasting them briefly before adding them to the pie crust. This will intensify their sweetness and add a deeper flavor to your quiche. Simply place the halved tomatoes on a baking sheet, drizzle with a bit of olive oil, and roast at 375°F (190°C) for about 10-15 minutes. Let them cool slightly before incorporating them into the recipe.

• cherry tomatoes - Substitute with sun-dried tomatoes: Sun-dried tomatoes provide a concentrated tomato flavor and a slightly chewy texture, which can add depth to the quiche.

• fresh basil leaves - Substitute with spinach leaves: Spinach leaves offer a mild flavor and similar leafy texture, making them a good alternative to basil.

• shredded mozzarella cheese - Substitute with shredded cheddar cheese: Cheddar cheese has a stronger flavor and melts well, providing a different but delicious taste to the quiche.

• eggs - Substitute with silken tofu: Silken tofu can be blended to create a similar texture to eggs, making it a suitable vegan alternative.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk has a neutral flavor and similar consistency, making it a good dairy-free option.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will slightly change the flavor profile of the quiche.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, offering a subtle change to the seasoning.

• pre-made or homemade pie crust - Substitute with gluten-free pie crust: A gluten-free pie crust is a good alternative for those with gluten intolerance, providing a similar texture and structure.

• Allow the quiche to cool completely at room temperature before storing. This helps prevent condensation, which can make the crust soggy.

• Wrap the cooled quiche tightly with plastic wrap or aluminum foil. Ensure it is well-sealed to maintain freshness and prevent any unwanted odors from seeping in.

• Place the wrapped quiche in an airtight container or a resealable plastic bag for an extra layer of protection.

• Store the quiche in the refrigerator for up to 3-4 days. When ready to enjoy, reheat individual slices in the microwave for about 1-2 minutes or until warmed through.

• For longer storage, consider freezing the quiche. First, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn.

• Label the wrapped quiche with the date to keep track of its freshness. Frozen quiche can be stored for up to 2-3 months.

• When ready to enjoy the frozen quiche, transfer it to the refrigerator to thaw overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the thawed quiche in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Cover it loosely with foil to prevent the crust from over-browning.

• For a quicker option, reheat individual slices directly from frozen in the microwave. Use a microwave-safe plate and heat on medium power for 2-3 minutes, checking and rotating as needed.

• Enjoy your tomato and basil quiche with a fresh salad or a side of soup for a delightful meal!

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover quiche on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent the crust from over-browning.
  4. Heat for about 15-20 minutes, or until the quiche is warmed through.
  5. Remove the foil for the last 5 minutes to crisp up the crust.

• Microwave Method:

  1. Place a slice of quiche on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. If not heated through, continue in 30-second increments until warm.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the quiche slice on a piece of aluminum foil or a small baking tray.
  3. Heat for about 10-15 minutes, or until the quiche is warmed through and the crust is crispy.

• Skillet Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place the quiche slice in the skillet.
  3. Cover with a lid to help heat evenly.
  4. Cook for about 5-7 minutes, or until the quiche is warmed through, flipping halfway if necessary.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the quiche slice in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't overcook.
  4. Remove when the quiche is warmed through and the crust is crispy.

• Oven: Used to bake the quiche at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to whisk together the eggs, milk, salt, and pepper.

• Whisk: Used to mix the egg mixture until well combined.

• Pie crust: The base that holds all the ingredients together.

• Knife: Used to halve the cherry tomatoes and chop the basil leaves.

• Cutting board: Provides a safe surface for chopping the basil and halving the tomatoes.

• Measuring cups: Used to measure out the cherry tomatoes, basil leaves, mozzarella cheese, and milk.

• Measuring spoons: Used to measure the salt and black pepper.

• Baking sheet: Placed under the pie crust to catch any spills and make it easier to handle.

• Cooling rack: Used to let the quiche cool for a few minutes before slicing and serving.

• Spatula: Helps to spread the cherry tomatoes, basil, and mozzarella cheese evenly over the pie crust.

• Knife: Used to slice the quiche before serving.

Use pre-made pie crust: Save time by using a pre-made pie crust instead of making one from scratch.

Pre-chop ingredients: Chop the cherry tomatoes and basil leaves in advance and store them in the fridge.

Shred cheese ahead: Shred the mozzarella cheese beforehand to streamline the assembly process.

Mix egg mixture early: Whisk together the eggs, milk, salt, and pepper the night before and refrigerate.

Batch cooking: Make multiple quiches at once and freeze them for future meals.