Tomato Basil Quiche Recipe

Cherry tomatoes: These small, sweet tomatoes add a burst of flavor and color to the quiche.

Fresh basil: An aromatic herb that provides a fresh, slightly peppery flavor.

Milk: Adds moisture and helps create a creamy texture.

Heavy cream: Contributes to the richness and creaminess of the quiche.

Eggs: The binding agent that holds the quiche together.

Shredded cheese: Adds a savory, melty element to the dish. Choose your favorite type.

Pie crust: The base of the quiche, which can be pre-made or homemade.

Salt: Enhances the overall flavor of the quiche.

Pepper: Adds a touch of heat and depth to the flavor profile.

When preparing the pie crust, ensure it is well-chilled before placing it in the pie dish. This helps prevent the crust from shrinking during baking. Additionally, to avoid a soggy bottom, you can blind bake the crust for about 10 minutes before adding the egg mixture. Simply line the crust with parchment paper and fill it with pie weights or dried beans, then bake at 375°F (190°C). Remove the weights and parchment paper before proceeding with the recipe. This step ensures a crisp and flaky crust that complements the creamy quiche filling.

• halved cherry tomatoes - Substitute with sun-dried tomatoes: Sun-dried tomatoes provide a concentrated tomato flavor and a slightly chewy texture, adding depth to the quiche.

• chopped fresh basil - Substitute with dried basil: Dried basil can be used in place of fresh basil, though you should use less since dried herbs are more concentrated in flavor.

• milk - Substitute with almond milk: Almond milk is a good non-dairy alternative that provides a similar consistency without altering the flavor significantly.

• heavy cream - Substitute with coconut cream: Coconut cream offers a rich, creamy texture similar to heavy cream and is a great dairy-free option.

• beaten eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) can be used as a vegan alternative to eggs.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good vegan substitute for shredded cheese.

• pre-made or homemade pie crust - Substitute with gluten-free pie crust: A gluten-free pie crust is an excellent alternative for those with gluten sensitivities or celiac disease.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the quiche, though use it sparingly to avoid overpowering the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, offering a different flavor profile while still providing a peppery kick.

• Allow the quiche to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the crust soggy.

• Wrap the quiche tightly in plastic wrap or aluminum foil. Ensure that the wrap is snug against the surface to keep out air and maintain freshness.

• Place the wrapped quiche in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and odors from other foods in the refrigerator.

• Store the quiche in the refrigerator for up to 3-4 days. When ready to enjoy, reheat slices in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.

• For longer storage, consider freezing the quiche. First, cool it completely and then wrap it tightly in plastic wrap followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn.

• Label the wrapped quiche with the date of freezing to keep track of its freshness. Frozen quiche can be stored for up to 2 months.

• When ready to eat, thaw the quiche in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Avoid microwaving as it can make the crust soggy.

• If you prefer to freeze individual slices, cut the quiche into portions and wrap each slice in plastic wrap, followed by aluminum foil. Store the wrapped slices in a resealable plastic bag or airtight container.

• To reheat individual slices, place them directly from the freezer into a preheated oven at 350°F (175°C) for about 25-30 minutes, or until hot and the crust is crisp.

• For a quick meal, consider reheating slices in a toaster oven. This method helps maintain the crispiness of the crust while evenly heating the quiche.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover quiche on a baking sheet and cover it loosely with aluminum foil to prevent the crust from burning. Heat for about 15-20 minutes or until the quiche is warmed through. This method helps maintain the crust's crispiness and the filling's creamy texture.

• Microwave Method: Place a slice of quiche on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. This method is quick but may result in a slightly softer crust.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the quiche slice in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even heating. This method helps keep the crust crispy while warming the filling.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the quiche slice on the toaster oven tray and heat for about 10-15 minutes or until warmed through. This method is convenient and helps maintain the quiche's texture.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the quiche slice in the air fryer basket and heat for 5-7 minutes. This method ensures a crispy crust and evenly heated filling.

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

• Mixing bowl: Essential for whisking together the eggs, milk, and heavy cream.

• Whisk: Helps in thoroughly combining the eggs, milk, and heavy cream to create a smooth mixture.

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

• Knife: Used to chop the fresh basil and halve the cherry tomatoes.

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

• Measuring cups: Ensures accurate measurement of ingredients like milk, heavy cream, and shredded cheese.

• Cheese grater: If you are shredding your own cheese, this tool will be necessary.

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

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

• 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-made pie crust: Opt for a pre-made pie crust to skip the dough preparation step.

Chop ingredients in advance: Chop the basil and halve the cherry tomatoes ahead of time to streamline assembly.

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

Use a blender: Quickly mix the eggs, milk, and heavy cream in a blender for a smoother consistency.