Caprese: mozzarella, basil and tomatoes. Italian flavors so essential that their colors make up the Italian flag. You've seen Caprese as a salad, as a pizza, and even as a pasta. So why not a quiche? This one came out like a fluffy custard. It was light, savory and oh, so easy! Added bonus? It could be eaten any time of day, served hot or at room temperature!
1 refrigerated pie crust (we prefer Pillsbury)
6 eggs, brought to room temperature
2 cups low-fat milk
2 cups shredded mozzarella cheese
1 cup fresh basil leaves, chopped
salt and pepper to taste
2 cups whole cherry tomatoes
Preheat oven to 425. Press pie crust into a deep 9-inch pie dish and, using a fork, prick the crust all around the sides and bottom. Line the crust with aluminum foil and weigh down with beans or pie weights. Bake the crust for 12 minutes. In the meantime, prepare the filling by beating well the eggs, milk, cheese, basil leaves, salt and pepper. When the crust is baked, remove the weights and foil and put the whole cherry tomatoes into the crust. Lower oven temperature to 325. Pour the beaten egg mixture over the tomatoes, being sure ingredients are evenly spread. Bake for 40-45 minutes, until quiche is set but center still jiggles slightly when dish is gently tapped. Let stand five minutes before serving hot, or if you prefer, serve at room temperature.