Tomato Caprese Quiche
Source of Recipe
From "The Fresh Eggs Daily Cookbook" by Lisa Steele
Recipe Introduction
"When our summer garden is bursting with tomatoes and fresh basil, I could eat a caprese salad every day! For this recipe, I borrow all the flavors of a caprese salad and add eggs. This quiche should only be made when you can locally source the freshest, juiciest, vine-ripened tomatoes. Fresh eggs and basil also are a must. Cut this dense, savory quiche into slices and eat it almost like a pizza."
List of Ingredients
Basic Pastry Crust (recipe follows)
Tomato Caprese Quiche Filling:
◦ 1 tablespoon butter
◦ cup diced shallot
◦ 3 cloves garlic, minced
◦ Kosher salt
◦ Freshly ground black pepper
◦ 5 eggs
◦ cup heavy cream
◦ cup grated Parmesan cheese
◦ cup roughly chopped fresh basil, plus several whole leaves for garnish
◦ 2 Roma tomatoes, cut into -inch slices
◦ 1 ball fresh mozzarella cheese, cut into -inch slices
◦ Extra-virgin olive oil for drizzling
◦ Balsamic vinegar for drizzling, optional
Recipe
Make the crust as instructed. While the crust bakes, prepare the filling. Melt the butter in a skillet over medium heat, then add the shallot and garlic and cook about 2 to 3 minutes, until softened, aromatic, and starting to brown. Season with salt and pepper.
In a medium-sized bowl whisk the eggs and cream. Stir in the Parmesan cheese, chopped basil, and the shallot mixture. Season with salt and pepper.
Once the oven temperature cools to 325 degrees, pour the filling into the prepared crust. Top with the tomato and mozzarella slices. Bake for about 30 minutes, until the quiche is set and lightly browned around the edges. Tent the quiche with aluminum foil if the crust begins to brown too quickly. Remove the quiche from the oven and allow it to cool for 10 to 20 minutes, or to room temperature. Remove the sides of the tart pan and slice the quiche into wedges. Garnish with whole basil leaves and drizzle with olive oil and balsamic vinegar, if desired.
Makes 6 to 8 servings
❧ Basic Pastry Crust:
"I don't make quiche often because it's more time consuming than making a frittata, which is similar but doesn't require a crust. However, any time I do make the effort, I'm reminded that the process isn't that difficult."
◦ 1 cups all-purpose flour
◦ teaspoon kosher salt
◦ cup (1 stick) cold butter, cut into tablespoons
◦ 1 egg yolk
◦ 2 tablespoons ice water
In a medium-sized bowl, stir together the flour and salt. Add the butter and mix with a pastry blender or fork until the butter pieces are about pea-size. Add the egg yolk and mix until combined. Gradually pour in the ice water, mixing until the dough forms but isn't wet. Wrap the dough in plastic, flatten using a roller, and chill in the refrigerator for at least 1 hour.
On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom of the pan and up the sides. Trim off any excess dough around the edge of the pan. Chill the dough for 30 minutes. While it is chilling, preheat the oven to 375 degrees.
Cover the dough with aluminum foil, add pie weights or dried beans on top, then bake for 15 minutes. Remove the weights and the aluminum foil, prick the crust all over with a fork, and bake for 5 more minutes, until the crust is lightly browned. Remove from the oven and reduce the oven temperature to 325 degrees.
Makes one 9-inch pastry crust
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