Tomato and Basil Quiche Recipe

Pie crust: The base of the quiche, providing a flaky and buttery texture.

Eggs: The main binding ingredient, giving the quiche its structure.

Milk: Adds creaminess to the egg mixture.

Cherry tomatoes: Adds a burst of sweetness and freshness.

Fresh basil: Provides a fragrant and aromatic flavor.

Cheddar or mozzarella cheese: Adds a rich and creamy texture to the quiche.

Salt: Enhances the overall flavor.

Pepper: Adds a hint of spice and depth.

When preparing the pie crust, ensure it is well-chilled before placing it in the pie dish. This helps prevent shrinking during baking. Additionally, blind baking the crust for about 10 minutes before adding the egg mixture can help achieve a crispier base. To blind bake, line the crust with parchment paper and fill it with pie weights or dried beans. Remove the weights and parchment after 10 minutes, then proceed with the recipe.

• pie crust - Substitute with phyllo dough: Phyllo dough provides a flaky and light texture, which can be a delightful variation for a quiche.

• eggs - Substitute with silken tofu: Silken tofu can mimic the texture of eggs and is a great vegan alternative.

• milk - Substitute with almond milk: Almond milk is a good dairy-free option that maintains the creamy consistency needed for the quiche.

• cherry tomatoes - Substitute with sun-dried tomatoes: Sun-dried tomatoes offer a more intense tomato flavor and a chewy texture.

• fresh basil - Substitute with fresh spinach: Fresh spinach provides a similar leafy texture and a mild flavor that complements the other ingredients.

• cheddar cheese - Substitute with feta cheese: Feta cheese adds a tangy and salty flavor, which can enhance the overall taste of the quiche.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor and a bit of umami to the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and a different flavor profile to the quiche.

• 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 in plastic wrap or aluminum foil. For extra protection, place it in a resealable plastic bag or an airtight container.
• Store the wrapped quiche in the refrigerator for up to 3-4 days. When ready to eat, reheat slices in the microwave or oven until warmed through.
• For freezing, first cool the quiche completely. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
• Label the wrapped quiche with the date to keep track of its freshness. It can be frozen for up to 2 months.
• To reheat from frozen, preheat your oven to 350°F (175°C). Remove the foil and plastic wrap, then place the quiche on a baking sheet. Cover loosely with foil and bake for 25-30 minutes, or until heated through.
• For individual slices, you can microwave them directly from the freezer. Place a slice on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 2-3 minutes, checking halfway through.

• 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 15-20 minutes, or until heated through. This method ensures the crust remains crisp and the filling is evenly warmed.

• For a quicker option, use the microwave. Place a slice of quiche on a microwave-safe plate and cover it with a microwave-safe lid or a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to avoid overcooking. This method is convenient but may result in a slightly 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 ensuring the filling is warmed evenly.

• For stovetop reheating, use a non-stick skillet over medium-low heat. Place the quiche slice in the skillet and cover with a lid. Heat for 5-7 minutes, flipping halfway through. This method can help retain the crust's texture while warming the filling.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the quiche slice on a piece of aluminum foil or a baking tray. Heat for 10-15 minutes, or until warmed through. This method is great for achieving a crispy crust and evenly heated filling.

• Oven: Used to preheat and bake the quiche at a consistent temperature of 375°F (190°C).

• Pie dish: Holds the pie crust and filling, providing shape and structure to the quiche.

• Mixing bowl: Used to whisk together the eggs and milk, ensuring a smooth and well-combined mixture.

• Whisk: Helps in blending the eggs and milk thoroughly, incorporating air for a light texture.

• Knife: Essential for chopping the fresh basil and halving the cherry tomatoes.

• Cutting board: Provides a safe and clean surface for chopping the basil and tomatoes.

• Measuring cup: Ensures accurate measurement of milk and shredded cheese for the recipe.

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

• Cheese grater: If using a block of cheese, this tool helps in shredding it to the desired consistency.

• Cooling rack: Allows the quiche to cool evenly after baking, preventing a soggy crust.

• Oven mitts: Protects your hands from the heat when placing the quiche in and taking it out of the oven.

• Spatula: Useful for serving slices of the quiche neatly.

Use pre-shredded cheese: Save time by using pre-shredded cheese instead of shredding it yourself.

Pre-chop ingredients: Chop the basil and halve the cherry tomatoes in advance to streamline the process.

Store-bought crust: Opt for a store-bought pie crust to eliminate the need for making one from scratch.

Batch cooking: Double the recipe and make two quiches at once; freeze one for a quick meal later.

Use a blender: Blend the eggs and milk mixture in a blender for a smoother consistency and quicker prep.