If you are looking for a quick and easy recipe for the summer months – don’t look any further. This is my favorite quiche recipe (created by myself by trial-and-error) that can be prepped ahead of time and cooked later. Even better, it’s great for leftovers. As a mother of four children, I intentionally cook my dinners to last for more than one meal. Make this quiche for dinner and serve it warm for breakfast the next morning.
Basil & Tomato Quiche Recipe
1 c. of fresh mozzarella cheese, cut into cubes
1/4 c. of provolone cheese, cut into cubes
4 medium tomatoes, sliced into thin wedges
1-2 c. of fresh basil
1 small onion, chopped
3 garlic cloves, chopped
1/2 c. of parmesan cheese
1/4 c. mayo
1/4 c. cream cheese
Salt and pepper per taste preference
9″ pie crust (made from scratch or purchased from the grocery store)
Pre-bake 9″ pie crust per directions on box, or for homemade crust, usually 10-15 minutes at 350 degrees.
After removing the pre-baked crust from oven, layer the crust with 1/2 c. of the mozzarella cheese and 1/4 c. of the parmesan cheese. Lay the sliced tomatoes evenly on the cheese.
Combine the eggs, mayo, cream cheese, 1/2 c. of mozzarella cheese, 1/4 c. of provolone cheese, and 1/4 c. of parmesan cheese in a mixing bowl.
In a blender or food processor combine the garlic, onion, basil, salt, and pepper. Add this to the creamy cheese mixture.
Spread the combined mixtures evenly over the sliced tomatoes.
Bake the quiche at 375 degrees for about 30-35 minutes or until the top layer of is golden brown.
Copyright 2017 Danielle Heckencamp