With fresh mozzarella, tomatoes, basil, and a drizzle of balsalmic vingegar, this quiche is ideal for summer brunches.
- 1 pie shell (frozen)
- 3 ounces grape tomatoes
- 4 basil leaves
- 4 eggs
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces low moisture mozzarella cheese (shredded)
- 1 ounce grated parmesan cheese
- 1 tablespoon balsamic vinegar
- Preheat the oven to 400° F. Arrange a rack to the lowest position in the oven.
- Poke the bottom of the frozen pie shell with a fork, and place on a baking sheet. Transfer the baking sheet to the bottom rack of the preheated oven.
- Bake the pie shell for 12-14 minutes, until the bottom is slightly puffed. Remove from the oven and set aside.
- Reduce the oven to 350° F.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper, until smooth.
- With a sharp knife, halve the tomatoes. Stack the basil leaves on top of each other and roll into a tight log. With a sharp knife, make very thin slices across the log, creating ribbons of basil.
- Place the tomatoes, basil ribbons, and cheeses into the egg and milk mixture. Fold with a rubber spatula until the tomatoes and cheeses are evenly distributed.
- Pour the egg, tomato-basil, and cheese mixture into the blind-baked pie shell. Cover the edges of the pie shells with pie guards or strips of aluminum foil.
- Transfer the baking sheet to the bottom rack of the preheated oven.
- Bake the quiche for 45-55 minutes, until the top is firm and golden brown.
- Remove the quiche from the oven. Allow to cool for at least 30 minutes at room temperature before slicing and serving. Just before serving, drizzle the top of the quiche with 1 Tablespoon of balsamic vinegar.