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Tomato and Basil Quiche
Created by: Howcan Team
Ingredients
- 1 9-inch pie crust, unbaked
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Place the pie crust in a 9-inch pie dish and crimp the edges. Prick the bottom of the crust with a fork.
- Evenly distribute the halved cherry tomatoes and chopped basil over the bottom of the pie crust. Sprinkle with mozzarella and Parmesan cheese.
- In a separate bowl, whisk together 4 large eggs, heavy cream, salt, and black pepper. Pour the egg mixture over the tomatoes and cheese in the pie crust.
- Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
- Remove from the oven and let it cool for 10 minutes before slicing and serving. Enjoy!
The Tomato and Basil Quiche has a rich history dating back to the 16th century in France. This savory dish gained popularity in the Provence region, known for its abundant tomatoes and fragrant basil. Renowned chefs like Julia Child and Jacques Pépin have celebrated this dish, incorporating their own unique twists. Today, the best versions of this quiche can be found in quaint French bistros and patisseries, where the flaky crust and creamy filling are perfected. The key to a delicious Tomato and Basil Quiche lies in using fresh, ripe tomatoes and aromatic basil, creating a harmonious blend of flavors. For a twist, some chefs add goat cheese or caramelized onions for an extra depth of taste.
60 min
8
320 calories
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