Merry Christmas — Caprese Quiche!
Looking for a delicious breakfast or brunch idea?
Or honestly — lunch, dinner, or all of the above.
Quiches are holiday favorites because they’re easy to prepare ahead, travel well, and taste great hot or cold. I love the way they come together and how a slice from the fridge the next morning can be the best bite.
Bake one and share pieces with friends or family — they’re comforting and simple to portion and transport.
If you like savory quiches, I also make a broccolini, bacon and caramelized shallot quiche and a broccoli cheddar quiche that are popular at holiday time. One of my personal favorites is a burst tomato and goat cheese quiche — it’s full of flavor. Turning that idea into a Caprese-style quiche with basil and mozzarella makes it festive and bright.
Christmas Caprese Quiche
This quiche can be made any time of year. When tomatoes aren’t at their peak, I like to skillet-toast or roast them until they burst and caramelize — it concentrates their sweetness and adds depth to the filling.
I don’t recommend using fresh ball mozzarella in large amounts because it releases moisture when baked and can make the quiche a bit loose. Instead, use shredded mozzarella or provolone, or a grated Italian blend for better texture. A combination of dried and fresh basil gives the best flavor — use fresh if you can, and supplement with dried if not.
You’ll need eggs, cream, cheese, basil and a pie crust. Use your favorite homemade crust or a store-bought one for convenience — no judgment here. Quiche is versatile and forgiving.
I like to serve quiche with a simple greens salad and a bright vinaigrette. It also works perfectly as the savory element of a brunch spread. Serve warm for the first meal and enjoy leftovers cold; both ways are satisfying.
It’s festive, elegant, and easy to make ahead.
Caprese Quiche
Caprese Quiche
6 people
1 hr 5 mins
55 mins
2 hrs
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Ingredients
Crust
- 2 cups sifted all-purpose flour
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cup cold unsalted butter, cut into pieces (1 1/2 sticks or 12 tablespoons)
- For brushing: 1 egg + a few drops of water, beaten together
Filling
- 1 pint grape tomatoes
- 1/2 tablespoon olive oil
- 6 large eggs
- 1 cup heavy cream
- 3/4 cup freshly grated mozzarella or provolone (or Italian blend)
- 1/4 cup finely grated Parmesan
- 3 tablespoons chopped fresh basil, plus extra for garnish
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1/2 teaspoon fresh cracked pepper
- 1/2 teaspoon salt
Instructions
Crust
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Add the flour, sugar and salt to a food processor and pulse until combined. Whisk the egg, vinegar and water together. Add cold butter pieces and pulse until the mixture resembles coarse crumbs. Sprinkle the egg/water mixture over the flour and pulse until the dough comes together.
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Remove the dough, shape it, wrap in plastic and refrigerate for 30 minutes.
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After chilling, roll the dough and fit into a 9-inch tart pan or deep-dish pie plate.
Filling
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Preheat the oven to 350°F.
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While the crust chills, heat a skillet over medium and add olive oil. Add the tomatoes with a pinch of salt and cook, tossing gently, until they begin to burst, about 6–8 minutes. Alternatively, roast tomatoes at 350°F for 20–25 minutes until they burst. Let cool.
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Whisk together eggs, cream, shredded cheese, Parmesan, garlic, dried basil, fresh basil, salt and pepper. Place half the tomatoes in the crust, pour the egg mixture over, then nestle the remaining tomatoes on top, mixing gently. Bake 55–60 minutes, until golden and set in the center. Cool slightly before serving and garnish with fresh basil and a sprinkle of Parmesan. Serve warm or cold.
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Make ahead: this quiche can be stored in the fridge for a day. Reheat single slices for best results. Serve with about 2 cups of arugula or mixed greens per person and a tangy vinaigrette.
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Festive fun!