Caprese Breakfast Quiche Recipe
Prep Time:
45 minutes
Cook Time:
50 minutes
Servings:
8 Slices
Ingredients
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons butter, chilled and cubed
  • 4 eggs
  • 1 cup heavy cream
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup shredded mozzarella cheese
  • ¼ cup basil pesto
  • 4 ounces sliced fresh mozzarella
  • 1 cup sliced tomato
  • Fresh basil, for serving
Directions
  1. Make the dough: Add the flour, salt, and cubed butter to a food processor. Pulse until the butter is pea-sized and the mixture is coarse.
  2. Stream in ¼ cup ice water and pulse until a dough forms.
  3. Transfer the dough to a floured surface and knead into a smooth disc. Wrap tightly in plastic and chill for 30 minutes.
  4. Preheat the oven to 375 F.
  5. Unwrap the chilled dough and roll flat.
  6. Press the dough into a pie dish.
  7. Place a layer of parchment paper on the bottom of the pie crust, then fill with beans or pie weights.
  8. Bake the crust for 15 minutes, or until just barely golden brown.
  9. Make the filling: Whisk together the eggs, cream, salt, and pepper until smooth.
  10. Remove the pie weights or beans and parchment paper and fill the bottom of the crust with half of the shredded mozzarella.
  11. Dollop the pesto across the cheese, then pour the egg mixture over the cheese and pesto to fill the crust.
  12. Sprinkle the remaining ½ cup shredded mozzarella over the egg mixture, then carefully layer on the sliced mozzarella and sliced tomato.
  13. Bake the quiche until the filling is jiggly but set, about 35 minutes.
  14. Top the quiche with fresh basil before slicing and serving.