Tomato and Basil Quiche Recipe

Pie crust: The base of the quiche, providing structure and a buttery flavor.

Eggs: Essential for binding the ingredients together and giving the quiche its custard-like texture.

Milk: Adds moisture and helps create a smooth filling.

Heavy cream: Contributes to the richness and creaminess of the quiche.

**Cheddar or Mozzarella: Provides a cheesy flavor and helps hold the quiche together.

Tomatoes: Adds a fresh, juicy element to the quiche.

Basil: Infuses the quiche with a fragrant, herbal note.

**Salt and Pepper: Essential seasonings to enhance the overall flavor.

When preparing the pie crust, make sure to blind bake it for about 10 minutes before adding the egg mixture. This helps to prevent a soggy bottom. To blind bake, line the crust with parchment paper and fill it with pie weights or dried beans. After 10 minutes, remove the weights and parchment paper, then proceed with the recipe.

• pie crust - Substitute with phyllo dough: Phyllo dough provides a lighter, crispier texture compared to traditional pie crust.

• eggs - Substitute with silken tofu: Silken tofu can mimic the creamy texture of eggs, making it a good vegan alternative.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that works well in quiches.

• heavy cream - Substitute with coconut cream: Coconut cream offers a rich, creamy texture similar to heavy cream and is dairy-free.

• cheddar cheese - Substitute with gruyère cheese: Gruyère cheese has a nutty flavor that complements the quiche well.

• mozzarella cheese - Substitute with provolone cheese: Provolone cheese melts well and has a mild flavor similar to mozzarella.

• sliced tomatoes - Substitute with sundried tomatoes: Sundried tomatoes add a concentrated tomato flavor and a chewy texture.

• fresh basil - Substitute with fresh spinach: Fresh spinach provides a similar leafy texture and a mild flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the quiche.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice to the dish.

• 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 to keep it fresh. Alternatively, place it in an airtight container.
• Store the wrapped quiche in the refrigerator for up to 3-4 days. For best results, place it on a shelf rather than the door to maintain a consistent temperature.
• To reheat, preheat your oven to 350°F (175°C). Place the quiche on a baking sheet and cover it loosely with foil to prevent the crust from over-browning. Heat for about 15-20 minutes or until warmed through.
• For freezing, first, ensure the quiche is completely cooled. Cut it into individual slices for easier reheating later.
• Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date for easy reference.
• Freeze the quiche for up to 2 months. For optimal texture and flavor, try to consume it within this timeframe.
• When ready to enjoy, thaw the quiche slices in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through.
• For a quicker option, you can microwave the thawed quiche slices. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Preheat your oven to 350°F (175°C). Place the leftover quiche on a baking sheet and cover it loosely with aluminum foil. Bake for about 15-20 minutes, or until heated through. This method ensures the crust remains crispy and the filling is evenly warmed.

• For a quicker option, use the microwave. Place a slice of quiche on a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. This method is convenient but may result in a softer crust.

• If you have an air fryer, preheat it to 300°F (150°C). Place the quiche slice in the basket and heat for 5-7 minutes. This method helps maintain a crispy crust while quickly reheating the filling.

• On the stovetop, use a skillet over medium-low heat. Place the quiche slice in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through. This method can help keep the crust crispy and the filling warm without drying out.

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

• Quiche pan: Holds the pie crust and the quiche mixture during baking.

• Mixing bowl: Used to whisk together the eggs, milk, and heavy cream.

• Whisk: Helps in blending the eggs, milk, and heavy cream smoothly.

• Knife: Used to slice the tomatoes and chop the fresh basil.

• Cutting board: Provides a surface for slicing tomatoes and chopping basil.

• Measuring cup: Ensures accurate measurement of milk, heavy cream, and cheese.

• Measuring spoons: Used to measure salt and pepper to taste.

• Cheese grater: Grates the cheddar or mozzarella cheese if not pre-shredded.

• Pie weights: Optional, used to keep the pie crust from puffing up if pre-baking.

• Cooling rack: Allows the quiche to cool evenly after baking.

• Spatula: Helps in transferring the quiche slices from the pan to the serving plate.

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

Prep ingredients ahead: Slice the tomatoes and chop the basil the night before to streamline your morning routine.

Shred cheese in bulk: Shred a large batch of cheddar or mozzarella and store it in the fridge for quick use.

Mix in a blender: Combine eggs, milk, and heavy cream in a blender for a smoother mixture and faster prep.

Bake multiple quiches: Double the recipe and bake two quiches at once. Freeze one for a future meal.